Herb Stuffing with Sausage

Preheat oven to 350 F.

In a large pan, add the olive oil and heat on medium-high heat. Add the onions and celery and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes. If it starts to brown, reduce heat so the garlic doesn’t burn. Remove from heat when done.

In a separate skillet, add the Italian sausage and cook over medium high heat until thoroughly cooked. Remove from heat.

In a large bowl, pour in the stuffing bread cubes. Then pour the chicken stock over the stuffing and let it sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.

Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.