This is very simillar to what I grew up with ...not too many people have the sausage based stuffing, but it makes all the difference! This will be great with or without the cranberries, and use low sodium broth! Great when cooked alone, but better in the bird!
Sausage and Cranberry Stuffing
Prep time: 15 min
Cook time: 1 hr
1 pkg. (16 oz.) Bob Evans Sage Roll Sausage
1/2 cup butter
6 celery stalks, finely diced
2 medium onions, finely diced
1 pkg. (12 oz.) herb flavor stuffing mix
1 cup dried cranberries
1 tsp. salt
2 cans (14.5 oz. each) chicken broth
Preheat oven to 325F. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet, melt butter over medium heat. Sauté celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well mixed. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of the stuffing mix into a casserole dish. Cover and bake at 325F for 1 hour or until hot.