2 cups Low-Sodium Chicken Broth 1/4 cup Diced Dried Cherries
1/2 cup Dried Cranberries
12 oz Pork Sausage (with out casings) 2 Tbsp. Unsalted Butter
1 cup Chopped Onion 1 cup Chopped Celery
1 Tbsp. Minced Fresh Sage
1 Tbsp. Minced Fresh Thyme
2 1/2 cups Corn Bread Stuffing Mix Salt & Pepper to taste
Directions
Preheat oven to F. Bring broth to a boil, add dried cherries and dried cranberries turn off heat and let stand for 15 minutes.
In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink. Remove and place in a large bowl. Lower heat to medium and melt butter. Add onion and celery. Cook stirring until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine. Lightly spray a 9 x 13 ovenproof dish with cooking spray; spoon in stuffing. Bake 35 minutes or until heated through.
