Ingredients
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2 stalks celery
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1 apple
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1 cup chopped onion
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3 tbsp olive oil
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4 oz sliced mushrooms
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1 (16 oz) pkg mild Italian sausage, (links or ground)
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1 cup walnuts
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1 cup dried cranberries
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1/2 stick butter
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1 1/2 cups low sodium chicken broth
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1 (6 oz) box stuffing mix for turkey
Steps
1
Dice the celery and core and dice the apple. Heat 2 tbsp olive oil in a large saucepan and cook the onion, celery, and apple 5 min. Add the remaining 1 tbsp olive oil and the mushrooms and cook for 5 min., or until any liquid released has evaporated.
2
Remove the sausages from their casings (if using links) and add to the pan. Cook, mashing with a wooden spoon, for about 5 min., or until the sausages have broken up and are no longer pink. Add the walnuts, cranberries, and butter, and continue cooking until butter is melted. Add the chicken broth and bring to a boil.
3
Add the stuffing mix and stir thoroughly. Remove from heat, cover, and let sit for 5 min., or until liquid is absorbed. Fluff with a fork and serve.
