 Fruit and Spicy Sausage Stuffing
Makes 6 to 8 servings
|
|
|
|
Ingredients
|
|
1/4
|
cup dried cranberries, chopped
|
|
1/4
|
cup dried apricots, chopped
|
|
1
|
tangerine, peeled, sectioned, seeded and diced
|
|
|
Grated zest of 1 tangerine
|
|
|
Juice of 3 tangerines
|
|
1
|
pound HILLSHIRE FARM® Smoked Sausage, casing removed and chopped
|
|
1
|
onion, diced
|
|
2
|
ribs celery, chopped
|
|
1/4
|
cup diced peeled pear
|
|
6
|
to 8 cups bread crumbs
|
|
1
|
tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves
|
|
|
Salt and black pepper to taste
|
|
1
|
cup vegetable or chicken broth, heated
|
|
|
|
|
|
|
|
|
|
Preheat oven to 400°F.
|
|
Combine cranberries, apricots, diced tangerine, tangerine zest and tangerine juice in small bowl; set aside to plump dried fruit. Sauté Smoked Sausage, onion, celery and pear in small skillet over medium-high heat until pear is barely tender.
|
|
Toss sausage mixture with cranberry mixture, bread crumbs, tarragon, salt and pepper in large bowl; add hot broth to moisten. Turn mixture into greased casserole or baking pan; bake, uncovered, 45 minutes or until browned on top.
|
|
|
|
© Hillshire Farm®
|
|
|
|
|
|
Printed
from fbnr.com
|
|
