Sausage Pecan Cranberry Stuffing

• 2 packages (9 ounces each) JOHNSONVILLE(R) Breakfast Sausage Patties
• 1 1/2 cups onion, chopped
• 1 1/2 cups celery, chopped
• 1/2 cup fresh parsley, minced
• 2 garlic cloves, minced
• 12 cups day-old bread, cubed
• 1 can (14 ounces) chicken broth
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 cup chopped pecans, toasted
• 1 cup dried cranberries

1. In a skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces.
2. Add onion and celery; cook and stir for 3 minutes.
3. Add parsley and garlic; cook and stir 2 minutes longer or until sausage is no longer pink and vegetables are tender; drain and set aside.
4. Place bread cubes in a large bowl.
5. In another bowl, combine the broth, butter and eggs and seasonings. Pour over bread; toss to coat.
6. Fold in the pecans, cranberries and the sausage mixture.
7. Spoon into a greased 13-inch x 9-inch x 2-inch baking dish.
8. Bake, uncovered, at 350u0b0F for 40 to 45 minutes or until golden brown and a thermometer reads 160u0b0.

sausage patties, onion, celery, fresh parsley, garlic, bread, chicken broth, butter, eggs, salt, sage, thyme, pepper, pecans, cranberries

Taken from www.myrecipes.com/recipe/johnsonville-sausage-pecan-cranberry-stuffing (may not work)