Categories: Appetizers
Ingredients
- 1 14oz. pkg. Pepperidge Farm® herb seasoned stuffing – (not the cube variety)
- 1 lb. breakfast sausage, cooked and crumbled
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 stick butter
- 2 cups chicken broth
- 1 tsp. fresh thyme, chopped
- 1 Tbsp. fresh sage, chopped
- Salt & pepper to taste
- 1 14oz. can Ocean Spray® whole berry cranberry sauce
- 1/4 cup red wine (optional)
- 3 Tbsp. maple syrup
- 1 Bartlett pear, peeled, cored and chopped
Directions
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Preheat oven to 400F. Cook sausage in medium pan, breaking up with spoon, stirring and cooking until no longer pink. Drain on paper towels, set aside.
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Melt butter in skillet over medium heat. Add chopped onions, celery, sage, thyme, salt & pepper. Cook until soft, about 5 minutes. Add broth and remove from heat.
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In large bowl combine stuffing mix and sausage. Pour onion mixture over and combine well. Cover with plastic wrap for 5 minutes.
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Lightly spray a sheet pan and roll stuffing into 1 or 2 inch balls. Place on sheet pan and bake for 30 minutes or until brown. While stuffing is baking prepare the sauce.
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In medium saucepan combine whole berry cranberry sauce, ¼ cup wine and maple syrup. Bring to a boil. Reduce heat and let simmer about 5 minutes. Add chopped pears and cook for 5 minutes more, stirring occasionally. Serve sauce along with stuffing balls