Country Harvest Stuffing

Ingredients

• 4 cups bread french cubed prepared
• 1 cup celery chopped
• 1 cup chicken broth 
• 0.8 cup cranberries dried
• 1 tablespoon thyme dried
• 1 tablespoon garlic finely minced
• 4 tablespoons olive oil 
• 0.8 cup pecans chopped
• 0.5 cup prune- cut to pieces pitted quartered
• 1 cup onion red chopped
• 2 teaspoons sage dried crumbled

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• slotted spoon

Directions

1. Preheat oven to 350°F.
2. Place the bread cubes in a largebowl and toss with 2 tablespoons olive oil, thyme, salt, and pepperto taste.
3. Spread the bread cubes on two baking sheetsand bake for 15 to 20 minutes or until lightly toasted,shaking pans occasionally. Return to the bowl.
4. Brown the sausage in a heavy pan over medium heat.Using a slotted spoon, remove the sausage to the bowl,discarding any fat.
5. Place the remaining 2 tablespoons olive oilin the pan and sauté the onions, celery, garlic, and sageover medium-low heat for 15 to 20 minutes or untilwilted, stirring often.
6. Combine with the bread cubes,cranberries, pecans, and prunes.
7. Drizzle the broth over the mixture to moistenas desired, then toss well. Season with salt andpepper.
8. Bake, covered with aluminum foil, inan oven-to-table dish at 350°F for 30 to 45minutes.
9. Serve from the dish.
10. Per serving: 330 calories, 33g carbohyrdates, 12gprotein, 18g fat, 40mg cholesterol
11. Other