Brandied Cranberry and Sweet Potato Stuffing

Ingredients

• 1 tablespoon(s) salt
• 1 cup(s) chicken broth, or to taste
• 1 can(s) (29-ounce) sweet potatoes, well‐drained
• 3 cup(s) packaged corn bread stuffing
• 1.5 cup(s) chopped flat leaf parsley
• 2 tablespoon(s) sage, dried and crumbled
• 1.5 cup(s) chopped pecans
• + 7 more ingredients
• • ½ cup(s) butter
  • 2 cup(s) chopped celery stalks, leaves included
  • 4 cup(s) chopped onions (about 2 large onions)
  • 1 pound(s) Kielbasa sausage, halved lengthwise and cut into ½-inch pieces
  • 2.5 cup(s) hot water
  • 1 cup(s) brandy
  • 2 cup(s) dried sweetened cranberries

1. In medium‐sized mixing bowl, stir together the cranberries, brandy, and hot water. Let stand for 1/2 hour. 2. In large skillet, brown the sausage over medium high heat. Remove with slotted spoon to very large mixing bowl, leaving sausage fat in skillet. 3. Add the onions and celery to the sk...

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