| | Directions |
- Preheat oven to 325ºF
- In a large skillet, cook the sausage until brown. Drain and set aside.
- In the same skillet, cook the onion, pepper, and celery in hot butter until tender. Set aside.
- In a large bowl, combine the bread cubes and corn bread. Add the sausage, onion mixture, cranberries, poultry seasoning, pepper, and pine nuts.
- Drizzle the mixture with enough broth to moisten (up to 1 1/2 cups). Toss lightly to combine.
- Place the stuffing in a 2-quart casserole and bake at 325ºF, uncovered, for 30 to 45 minutes or until heated through.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 12 ounces Premio mild Italian sausage, cut into small pieces |
| - | | 3/4 cup red onion - finely chopped |
| - | | 1/2 cup orange pepper - chopped |
| - | | 1/2 cup celery - chopped |
| - | | 2/3 cup dried cranberries |
| - | | 1/2 cup butter |
| - | | 5 cups dry white bread cubes |
| - | | 4 cups crumbled corn bread |
| - | | 1 teaspoon poultry seasoning |
| - | | 1/8 teaspoon white pepper |
| - | | 3/4 cup toasted pine nuts |
| - | | 1 1/2 cups vegetable broth |
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