Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed4 celery ribs, chopped1 large onion, chopped1-1/2 cups chopped dried apricots1/4 cup minced fresh parsley1 tablespoon minced fresh sage or 1 teaspoon dried sage1 teaspoon poultry seasoning1/4 teaspoon pepper3-1/4 cups chicken stock1 package (12 ounces) crushed cornbread stuffing1 cup fresh or frozen cranberries, chopped
Preparation
In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles, 7-10 minutes; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer.
Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.
