Cranberry Apple Stuffing

• 3/4 pound bulk Italian sausage
• 2 celery ribs, finely chopped
• 1 small onion, finely chopped
• 6 garlic cloves, minced
• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup butter, cubed
• 1 package (12 ounces) seasoned stuffing cubes
• 1-1/2 cups chopped apples
• 1 cup dried cranberries
• 1/2 cup slivered almonds
• 1-1/2 teaspoons dried sage leaves
• 1-1/2 teaspoons dried thyme
• 1/8 teaspoon pepper
• Dash salt
• 1 to 1-1/2 cups apple cider or juice

1. Preheat oven to 350u0b0. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat.
2. Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish.
3. Cover and bake 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

italian sausage, celery, onion, garlic, chicken broth, butter, cubes, apples, cranberries, almonds, sage, thyme, pepper, salt, apple cider

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