Brandied Cranberry and Sweet Potato Stuffing

Ingredients

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

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...

View full recipe at SpringPad

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