Orange-Infused Cranberry Stuffing

Makes 10 servings

Recipe submitted by: Kim Marie Szymke

• 2 cups dried cranberries

• 1 cup orange liqueur, triple sec or Grand Marnier (orange juice can be substituted)

• 2 pounds Jimmy Dean or Bob Evans original pork sausage

• 4 cups chopped celery

• 2 cups chopped onions

• 1 stick butter

• 1 (14 ounce) package Pepperidge Farm herb-seasonsed classic stuffing

• 1/2 teaspoon pepper

• Dash salt

• 1 teaspoon dried thyme

• 3 tablespoons grated orange rind

• 2 cups chopped pecans

• 2 (14 1/2 ounce) cans low-sodium chicken broth, or more to taste

Combine dried cranberries and liquor or juice in small saucepan; bring to boil over medium heat. Remove from heat after reaching boil. Set aside and cool. Brown the sausage in large skillet, breaking it up as it cooks. Drain and set aside. Add butter to fry pan. Add celery and onion and cook about 12 minutes, stirring constantly. Combine cranberry mixture, browned cooked sausage, stuffing package, onion and celery mixture, dried thyme, salt and pepper, orange rind and pecans in bowl. Add chicken broth to desired moisture. Bake at 350 degrees F for 20 minutes uncovered or until lightly browned.