Sausage and Cranberry Stuffing Casserole

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This year I came up with a new recipe for my stuffing. My son and my friends were very surprised but they preferred for the change. My original classic stuffing is always a vegetarian dish but this year I added meat in my stuffing. I also baked my stuffing instead of just simply cook in the skillet/pot. The baked stuffing gave you a very crunchy and with more aroma. I hope you should give it a try for your next coming festive. Let me know what do you think if you are cooking it. 


1¼ pound store-ready hot Italian sausage mixture
½ teaspoon garlic powder
1/3 unsalted butter
2 small red onions, finely diced
2 cups finely diced celery
1 package store-bought herb flavor stuffing mix
1¼ cups dried cranberries
2/3 teaspoon salt
2 (14.5oz) cans chicken broth
Preheat oven to 325 degrees F.
Place the sausage mixture and garlic powder in a frying pan; cook and crumble over medium heat until sausages are browned. Add in the butter, diced celery and onions until softened.
Then add in the stuffing mix, dried cranberries. Combine them well; slowly pour in the chicken broth and stir until well mixed and further cook for another 5 minutes. Add salt and garlic powder and toss well; remove from the heat. Transfer sausage mixture into a ceramic/stoneware casserole dish. Bake in the preheated oven for 30-40 minutes.
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