Sausage Cranberry Raisin and Pecan Stuffing

8 cups packaged stuffing 'croutons' (i.e. Pepperidge Farm, Mrs Cubbisons, etc)
1 lb fresh pork sausage, crumbled (Jimmy Dean with Sage)
1 stick (1/2 cup) unsalted butter
2 medium onions, chopped (1 cup)
2-3 celery ribs, sliced 1/4" thick (1 cup)

1 chopped pecans, toasted

1/2 cup dried cranberries, (or more, if desired)
1/2 cup golden raisins, (or more, if desired)
1/2 cup dried apples or dried mixed fruit, finely chopped, optional

1 1/2 to 2 cups (or more) chicken broth (divided)


Preheat oven to 350°F.
In small bowl, pour warm chicken broth, enough to cover dried fruits (dried cranberries, raisins and dried apples or other dried fruits, if using).
Allow to reconstitute and 'puff up'


Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.

Add butter to fat remaining in skillet and cook onions and celery, stirring, until softened. (add 1/4 cup chicken broth at this time to continue cooking vegetables) Transfer to bowl with sausage and stir in bread cubes, toasted pecans, dried fruits (plus any broth left from soaking) and salt and pepper to taste.

Transfer stuffing to a buttered 3- to 4-quart shallow baking dish. Drizzle chicken broth until moist but not wet or runny.
(As a basic guide, use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)

Bake in middle of oven 45 minutes (or longer) or until warmed thru and top is crunchy golden.
If you want a softer top, cover with foil for 30 minutes and return to oven, uncovered and continue baking until stuffing is heated thru and bread is golden, 20 to 25 minutes.


Cooks' note:
• Stuffing can be assembled (but not baked), without nuts, 1 day ahead and chilled, covered. Toss in pecans and bring to room temperature before baking.

Makes about 12 cups

LillyAnn