Categories: Appetizers

Ingredients

• 1 14oz. pkg. Pepperidge Farm® herb seasoned stuffing – (not the cube variety)
• 1 lb. breakfast sausage, cooked and crumbled
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 stick butter
• 2 cups chicken broth
• 1 tsp. fresh thyme, chopped
• 1 Tbsp. fresh sage, chopped
• Salt & pepper to taste
• 1 14oz. can Ocean Spray® whole berry cranberry sauce
• 1/4 cup red wine (optional)
• 3 Tbsp. maple syrup
• 1 Bartlett pear, peeled, cored and chopped

Directions

1. Preheat oven to 400F. Cook sausage in medium pan, breaking up with spoon, stirring and cooking until no longer pink. Drain on paper towels, set aside.

2. Melt butter in skillet over medium heat. Add chopped onions, celery, sage, thyme, salt & pepper. Cook until soft, about 5 minutes. Add broth and remove from heat.

3. In large bowl combine stuffing mix and sausage. Pour onion mixture over and combine well. Cover with plastic wrap for 5 minutes.

4. Lightly spray a sheet pan and roll stuffing into 1 or 2 inch balls. Place on sheet pan and bake for 30 minutes or until brown. While stuffing is baking prepare the sauce.

5. In medium saucepan combine whole berry cranberry sauce, ¼ cup wine and maple syrup. Bring to a boil. Reduce heat and let simmer about 5 minutes. Add chopped pears and cook for 5 minutes more, stirring occasionally. Serve sauce along with stuffing balls

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