Brandied Cranberry and Sweet Potato Stuffing Recipe

In medium‐sized mixing bowl, stir together the cranberries, brandy, and hot water. Let stand for 30 minutes. In large skillet, brown the sausage over medium high heat. Remove with slotted spoon to very large mixing bowl, leaving sausage fat in skillet.

Add the onions and celery to the skillet. On medium heat cook until softened, but not browned. Add to sausage in bowl. Melt butter in same skillet on medium and add chopped pecans.

Cook for a few minutes until nuts begin to brown and are fragrant. Add nuts to sausage mixture in bowl. Drain the cranberries, discarding soaking liquid, and add to mixture.

Add the sage and parsley leaves and mix well. Stir in the cornbread stuffing and drained sweet potatoes. Add the chicken stock a little at a time until mixture is desired consistency.

Season with salt to taste. Let cool completely before stuffing poultry.