Cranberry Citrus Pecan Stuffing

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Prep Time15 mins

Cook Time1 hr

Course: Side Dish

Servings:

Calories: 558kcal

1 cup fresh orange juice
½ cup dried cranberries
1 pound bulk hot Italian sausage
⅓ cup butter , cubed
1 large onion , chopped
4 celery ribs , chopped
1 ¼ teaspoon poultry seasoning (confirm seasoning is gluten-free)
1 tablespoon finely chopped fresh thyme
4 finely chopped fresh sage leaves
6 cups gluten-free seasoned stuffing cubes , or gluten-free bread cubed and toasted
1 medium Granny Smith apple , peeled and finely chopped
⅓ cup chopped pecans
½ teaspoon fine sea salt
¼ teaspoon freshly ground pepper
1 cup chicken broth , more or less depending on how moist you prefer your stuffing
1 large egg

Preheat oven to 325° F.
Add orange juice to small saucepan and set on medium high heat. Add cranberries once juice comes to a low boil and simmer for about 3-4 minutes. Remove from heat. Set aside.
Heat a large skillet over medium high heat and add sausage. Cook until sausage begins to brown. Once it is no longer pink, use slotted spoon to transfer sausage to large bowl. Add butter to reserved sausage drippings. Once melted, add chopped onion and celery and sauté until translucent. Stir in poultry seasoning, fresh thyme, and fresh sage.
Add sauteed vegetable mixture to sausage mixture in bowl. Stir in gluten-free stuffing cubes, orange juice/cranberry mixture, chopped apple, pecans, salt, and pepper. Mix together the broth and egg.
Transfer stuffing to lightly greased 13x9-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes longer.