Cooking this stuffing in a baking dish gives it crisp edges.

Recipe by Ian Knauer
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in middle of oven; preheat to 375°F. Spread bread in a shallow baking pan. Bake about 20 minutes or until bread is dry and a light golden color, stirring once.

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  • In a large skillet cook sausage over medium heat until no longer pink, stirring to break up meat. Using a slotted spoon, transfer to a very large bowl; reserve the drippings in skillet.

  • Add butter to drippings in skillet. Add onion and cook about 7 minutes or until softened, scraping up brown bits from bottom of skillet. Add celery and garlic; cook and stir 2 minutes more. Transfer to bowl with sausage. Stir in bread, cranberries, sage, thyme, salt, and pepper.

  • Butter a 3-qt. baking dish. Transfer mixture to baking dish; drizzle with broth. Cover with foil; bake 20 minutes. Uncover; bake 20 to 25 minutes more or until bread is golden and stuffing is heated through. Stir before serving.

Nutrition Facts

291 calories; 15 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 46 mg cholesterol; 634 mg sodium. 273 mg potassium; 25 g carbohydrates; 2 g fiber; 10 g sugar; 12 g protein; 0 g trans fatty acid; 283 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 64 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 1 mg iron;

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