Skillet Sausage Cranberry Dressing

                                                                 adapted from Taste of Home Recipe

* This is a yummy easy dressing- great as a side with chicken, pork,  lamb or turkey. I left out mushrooms which we don't prefer. I use 1/2-1 tsp of 

Stuour Grandpa Daley's "poultry seasoning" in place of the sage.

• 1/2 to 1 pound bulk pork sausage
• 1/2 to 1 cup chopped celery
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1-1/2 cups reduced-sodium chicken broth
• 1 teaspoon rubbed sage
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans (optional) 
  
• 1 package (6 ounces) stuffing mix

1. In a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth, dried cranberries and sage.
2. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.