This delicious, yet easy-to-prepare, stuffing is equally delicious whether served with beef or poultry.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. butter
1 onion, thinly sliced
1/2 tsp. cracked black pepper
180 g Italian sausage, casing removed
1/2 cup dried cranberries
1/2 cup fresh chestnuts, peeled
2 tsp. dried sage leaves
1 cup Diana Marinade Garlic & Herbs
8 cups day-old crusty white bread cubes (1 inch)
1 cup Cracker Barrel Shredded Swiss Au Gratin Cheese
1/4 cup 25%-less-sodium chicken broth
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How do I make it ?
Heat oven to 350°F.
Melt butter in large skillet on medium heat. Add onions and pepper; cook 5 to 7 min. or until onions are softened, stirring frequently.
Crumble sausage into skillet. Add cranberries, chestnuts and sage; stir. Cook 5 min. or until sausage is evenly browned, stirring occasionally. Remove from heat; stir in marinade.
Spoon sausage mixture into large bowl. Add remaining ingredients; mix just until blended. Spoon into 2-L casserole dish sprayed with cooking spray.
Bake 35 to 40 min. or until heated through.
Kraft Kitchen Tips!
Prepare using drained canned chestnuts.
For more colour and flavour, stir 2 Tbsp. chopped fresh parsley into sausage mixture before spooning into prepared casserole dish and baking as directed.
Substitute pecan halves for the chestnuts.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 5 g
Cholesterol 20 mg
Sodium 1000 mg
Total carbohydrate 29 g
Dietary fibre 1 g
Sugars 9 g
Protein 8 g
10 servings, 1/10 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.