Cornbread Stuffing with Sausage, Sweet Potato and Cranberries

• 1/2 lb. Italian chicken sausage
• 1 can (15 oz.) sweet potatoes, undrained
• 1/4 cup toasted PLANTERS Slivered Almonds
• 2 Tbsp. dried cranberries
• 1 cup water
• 1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

1. Heat oven to 350 degrees F.
2. Brown sausage in large skillet on medium-high heat.
3. Meanwhile, drain potatoes, reserving liquid; slice potatoes.
4. Drain sausage; return to skillet.
5. Stir in nuts; cook and stir 2 min.
6. Add reserved potato liquid, cranberries and water; mix well.
7. Bring to boil.
8. Add potatoes and stuffing mix; stir just until stuffing mix is moistened.
9. Spoon into 1-1/2-qt.
10. casserole sprayed with cooking spray; cover.
11. Bake 20 min.
12. or until heated through.

italian chicken sausage, sweet potatoes, cranberries, water, stove

Taken from www.kraftrecipes.com/recipes/cornbread-stuffing-sausage-sweet-potato-cranberries-185544.aspx (may not work)