Ingredients

• 4 cups prepared and seasoned bread stuffing mix, your own personal favourite
• 1/2 cup FD Sausage crumbles or your own browned sausage, crumbled
• 1/3 cup FD chopped onion or finely chopped fresh onion
• 1/2 cup FD celery (crumbled) or chopped fresh celery
• 1/2 cup FD cranberries, or roughly shopped fresh cranberries
• 3 Tbsp chicken bouillon (or 2 cups chicken broth and skip the water)
• 2 cups water to mix with bouillon
• 1 cup HOT water to moisten sausage

Directions

1. Boil water. Cover Freeze dried sausage crumbles with 1 cup HOT water. Set aside till tender (up to 1/2 hour)
2. Mix water with bouillon. Set aside.
3. Assemble your stuffing mix and add onions, celery cranberries and softened sausage crumbles. Thoroughly combine.
4. Pour prepared bouillon or chicken broth over top mixture to moisten. Be prepared to add a little more water if the bread crumbs were especially dry. Toss to mix well.
5. Spoon into a lightly buttered pan, cover.
6. Bake in a preheated 325 degrees F oven for 45 minutes to an hour.
7. Remove from heat and allow to finish steaming till ready to go onto the table. Serve hot or warm.
8. Serve with roasted chicken or pork, and side vegetables of your choice.