Give Stuffing A Lift With Dried Cranberries


With Dried Cranberries (NAPSA)—For many clever cooks, the secret ingredient in spectacular stuffing is dried cranberries. Long a Thanksgiving favorite, cranberries can add great taste andfestive colorto stuffing, as in this mouthwateringrecipe: This succulent stuffing is enhanced by dried cranberries. Cranberry Stuffing 10 cups day-old French bread cut into 1-inch cubes 6 Tbsp.olive oil, divided 1 Tbsp. dried thyme Pinch ofsalt and pepper 2 Ibs. sweetItalian sausage, casings removed 3 Tbsp. unsalted butter 2 cups onion, chopped 2 fennel bulbs, diced 2 cups Graceland Fruit Dried Cranberries 2 cups coarsely chopped walnuts Zest from 2 oranges 2 tsp. dried sage leaves % cup choppedflat-leaf parsley 1 cup chicken broth Toss bread cubesin large bowl with 2 Tbsp. olive oil, dried thyme and pinch of salt and pepper. Heat oven to 325 FE. Bake on 2 baking sheets until lightly toasted, about 15 minutes. Let cool, then transfer to a large mixing bowl. Cook sausage in 2 Tbsp.oliveoil over medium-high heat, breaking apart with spatula. Drain extra fat. Addto the toasted bread cubes. Melt unsalted butter in skillet with 2 Tbsp. olive oil. Cook onion and fennel over medium-lowheat for 10 minutes. Add dried cranberries and cook for an additional 5 minutes. Add to the sausage and bread cubes. Fold in walnuts, orange zest, dried sage andflatleaf parsley. Drizzle chicken broth % cup at a time andstir. If using to stuff a turkey, let stuffing cool completely first. If not, heat covered at 350 F for 20-25 minutes. Enjoy. What makes it even better is that it’s created with dried cranberries, often called a “superfruit” because they’re a good source of fiber, cholesterol-free, low in sodium andhigh in antioxidants. That, studies say, promotes heart and brain health. The fruit from industry pioneer Graceland Fruit are all non-GMO and gluten-free with no artificial colors or flavors. Learn More For fruitful ideas, recipes and videos, visit