cranberry sausage stuffing

Name: cranberry sausage stuffing
Ingredients: 1 pound of whole-wheat sandwich bread, crusts removed and cubed (about 8 cups); ½ cup pecans; ¼ cup extra-virgin olive oil; 2 stalks of celery with leaves, finely chopped; 2 large shallots, minced; 8-ounces cooked crumbled italian or breakfast sausage or fully-cooked chicken breakfast sausage, diced; ½ cup dried cranberries; ¼ cup chopped parsley, plus more for garnish; 2 tablespoons finely chopped fresh sage; 1 1/2 teaspoons coarse kosher salt (see ingredient note*); 1/2 teaspoon freshly ground pepper; 1 teaspoon chopped fresh thyme; 2 eggs; 2 cups unsalted chicken or turkey stock (see ingredient note*)

"Cranberry Sausage Stuffing (dressing) is a classic Thanksgiving side dish with toasted pecans, sage and celery. Here's how to make ahead the day before...."

INGREDIENTS

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1 pound of whole-wheat sandwich bread, crusts removed and cubed (about 8 cups)

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½ cup pecans

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¼ cup extra-virgin olive oil

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2 stalks of celery with leaves, finely chopped

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2 large shallots, minced

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8-ounces cooked crumbled italian or breakfast sausage or fully-cooked chicken breakfast sausage, diced

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½ cup dried cranberries

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¼ cup chopped parsley, plus more for garnish

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2 tablespoons finely chopped fresh sage

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1 1/2 teaspoons coarse kosher salt (see ingredient note*)

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1/2 teaspoon freshly ground pepper

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1 teaspoon chopped fresh thyme

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2 eggs

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2 cups unsalted chicken or turkey stock (see ingredient note*)

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