Holiday Stuffing with Sausage & Cranberries

Ingredients

• 1 lb Italian sausage, casing removed

• 10 cups gluten free cubed bread, toasted

• 1 onion, chopped

• 2 celery stalks, chopped

• 1 cup dried cranberries

• 2 cups chicken broth

• 2 tsp poultry seasoning

• 2 tbsp butter

Directions

1. Cook sausage in a skillet; remove and set aside.

2. Sauté onion and celery in butter until soft.

3. In a large bowl, mix bread cubes, sausage, cranberries, herbs, and vegetables.

4. Add broth until moistened.

5. Bake covered at 350°F (175°C) for 30 minutes, then uncovered for 10 minutes to crisp.