4 cups herb stuffing
1 ¾ cups chicken broth
4 tablespoons margarine or butter
¾ cup chopped onion
¾ cup chopped celery
1 cup Mariani Berries N Apples
6 oz. pork sausage
In a large skillet cook sausage until brown. Drain fat. Set aside.
In the same skillet sauté onion and celery until tender but not brown. Set aside.
Heat broth and margarine to boil in saucepan. Add Berries N Apples and simmer for 1 minute. Add stuffing, cooked onion mixture and cooked sausage. Toss until moist throughout. Serve immediately or use to stuff chicken or turkey. You can make stuffing ahead of time and then reheat in a covered casserole in the oven. Bake for 40 minutes at 325°F.
Makes 6 – ¾ cup servings.
*If you prefer, you can add ¾ cup of Mariani Berries N Apples to your favorite box stuffing mix for a quick new taste!
Tips for stuffing poultry
Stuff turkey just before cooking.
Use no more than ¾ cup stuffing for each pound of poultry. Lightly spoon stuffing mixture into cavity of bird to allow room for the stuffing to expand.
Turkey is done when meat thermometer inserted in thigh reaches 180°F and center of stuffing reaches 165°F. Allow bird to stand 20 minutes before removing stuffing and carving.