Cranberry Pecan Stuffing

• 1 cup orange juice
• 1/2 cup dried cranberries
• 1/2 pound bulk pork sausage
• 1/4 cup butter, cubed
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 teaspoon poultry seasoning
• 6 cups seasoned stuffing cubes
• 1 medium tart apple, peeled and finely chopped
• 1/2 cup chopped pecans
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 to 1 cup chicken broth

1. In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl.
2. In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning.
3. Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness.
4. Transfer to a greased 13x9-in. baking dish. Cover and bake at 325u0b0 for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

orange juice, cranberries, pork sausage, butter, celery, onion, poultry seasoning, cubes, apple, pecans, salt, pepper, chicken broth

Taken from www.tasteofhome.com/recipes/cranberry-pecan-stuffing/ (may not work)