> 1 (16 oz) pkg sausage roll
> 1 small onion, chopped
> 2 stalks celery, chopped
> 1 tbsp dried sage
> 2 tsp thyme leaves
> 3 (6 oz) boxes turkey stuffing mix
> 1/3 cup dried cranberries
> 1/3 cup golden raisins
> 2 cups turkey or chicken broth
> 1/2 cup (1 stick) unsalted butter
> 1/3 cup chopped fresh parsley
Preheat oven to 350°F. In a 12" skillet, cook sausage, onion, and celery on medium, breaking up sausage with wooden spoon. Add sage and thyme. Cook 10 to 12 minutes, stirring occasionally, until sausage is browned and vegetables are tender.
Pour stuffing mix into a greased 9x13" baking dish. Add sausage mixture over top of stuffing mix and toss to combine. Mix in dried cranberries and raisins.
Pour broth evenly over baking dish. Stir so stuffing evenly soaks up liquid. Cut butter into slices and dot across top of stuffing. Cover baking dish with aluminum foil and bake 40 minutes, then uncover and bake another 15 minutes. Garnish with chopped parsley.