Sausage and Prune Stuffing Casserole

Servings: 10

Prep Time: 15 to 20 min

Cook Time: 30 min


1 cup; Sunsweet™ Dried Cranberries

1/2 cup; apple juice

1/2 cup; chicken broth

1 pound; uncooked Farmer John® breakfast or mild sausage

2 cups; diced, fresh celery

1 cup; diced, fresh onion

1 to 1 1/2 cups; chopped pecans (optional)

3/4 cup; chicken broth

1 10-ounce package of Mrs. Cubbison's Herb Seasoned Cube Stuffing


  • Place dried cranberries, apple juice and 1/2 cup chicken broth into small glass bowl; microwave uncovered on high for 2 minutes. Stir, and place to the side (thus allowing liquid to be absorbed by the dried berries).
  • Preheat oven to 350°F. In a large, nonstick pot, brown sliced or chopped sausage, breaking up and stirring frequently until browned.
  • Reduce heat to low, add fresh vegetables, and sauté until vegetables are somewhat tender (about 3-4 minutes).
  • Add chopped pecans if desired, soaked cranberries (including liquid), and 3/4 cup of chicken broth.
  • Stir and remove from heat. Fold in entire contents of Mrs. Cubbison's Herb Seasoned Cube Stuffing package until well combined. Spoon mixture into a 9" x 11" baking dish that has been prepared with cooking oil spray and cover with foil.
  • Bake on middle rack of preheated 350°F oven for 20 minutes until internal temperature reaches 165°F.
  • Remove foil, return to oven, and bake for an additional 10 minutes uncovered.
  • Remove from the oven, cool slightly while slicing turkey or other poultry to serve with the meal, and garnish before presentation with 1/2 cup pecan halves if desired.