Ingredients
4 tbsp. butter
1 large yellow onion, diced
4 stalks celery, finely diced
1 to 2 cups chicken stock
1 pkg. cornbread stuffing mix (discard any included seasoning mix)
1 tsp. poultry seasoning
salt to taste
pepper to taste
1 lb. mild bulk Italian sausage, cooked until golden brown
1 cup toasted pecans
1/2 cup dried cranberries (Craisins)

Directions
Melt the butter in a large pot or skillet. Add the onion and cook until golden. Add the celery and 1 cup of chicken stock then mix well. Season with the poultry seasoning and add salt and pepper to taste. Mix in the sausage, pecans and cranberries. If the mixture seems too dry, stir in more chicken stock. You want this stuffing to be fairly moist.

Transfer the stuffing mixture to a lightly oiled 9x13-inch baking dish, then cover with foil.

Bake at 350 degrees F. for 35 to 40 minutes. Remove the foil and bake for 10 minutes longer or until golden brown. Makes 6 servings.