Sausage, Cranberry, and Pecan Stuffing

1. 1

   Preheat oven to 350F.

2. 2

   Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.

3. 3

   Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.

4. 4

   Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes.

5. 5

   Add celery, apple, and garlic and cook, stirring, 2 minutes.

6. 6

   Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.

7. 7

   Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth.

8. 8

   (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)

9. 9

   Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

* Per serving · 4 servings · Values may vary.