Cranberry Pecan Stuffing

This is one I tried the other day and was yummy!

This makes 13 servings so I halved it for just my family.

1 cup orange juice
1/2 dried cranberries
1/2 lb. bulk pork sausage
1/4 c butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1/2 tsp poultry seasoning
6 cups seasoned stuffing cubes
1 med. tart apple, peeled and finely chopped
1/2 c chopped pecans
1/4 tsp. salt
1/8 tsp pepper
3/4 to 1 cup chicken broth

In a small sauce pan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Mean while in a large skillet, cook sausage until no longer pink; drain. transfer to a large bowl.

In same skillet melt butter. add celery and onion; saute until tender. Stir in poultry seasoning.
Add to sausage. Stir in the stuffing cubes, orange juice mixture, apples, pecans, salt, pepper and enough broth to reach desired moistness.

Transfer to a greased 13 x 9 in. baking dish. Cover and bake at 325 for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Baked Sweet Potatoes

I recieved some sweet potatoes in my bountiful basket and didn't want to make my usual Thanksgiving ones so I found this recipe online and thought I would try it. It turned out to be yummy and easy. Couldn't remember the real name so just thought I'd use Baked Sweet Potatoes.

Ingredients
1 1/2 cups mashed sweet potatoes
1/4 cup milk
1 egg, lightly beaten
2 tablespoons sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
TOPPING:
1/4 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter, melted
1/4 cup quick oatmeal

Directions
In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350 degrees F for 30-35 minutes or until a thermometer inserted near the center reads 160 degrees F.