Sausage and Dried Cranberry-Walnut Stuffing

• 8 ounces breakfast sausage or sweet Italian sausage, casings removed 
• 1 loaf sliced gluten-free sliced bread, torn into pieces
• 1 tablespoon olive oil or unsalted butter
• 1 medium onion, chopped
• 2 ribs celery, finely diced
• Salt and pepper
• 1/3 cup dried cranberries
• ½ cup coarsely chopped, toasted walnuts 
• ½ teaspoon dried thyme
• 1 cup chicken broth
• ½ cup cranberry-raspberry juice

1. Preheat the oven to 400°. In a skillet over medium heat, cook the sausage, breaking up with a wooden spoon, until meat is brown, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl; stir in the bread pieces until combined.
2. Add the butter, onion and celery to pan with the sausage drippings. Season with ¾ teaspoon salt and ¼ teaspoon pepper and cook, stirring often, for 5 minutes. Add to the sausage mixture. Stir in the cranberries, walnuts and thyme; toss well. Add the broth and juice and toss again. Transfer to a baking dish and bake until heated through and crusty on top, about 45 minutes.

NUTRITIONAL INFO

1 Serving: CALORIES 448; FAT 26.9 g (sat 4.7 g, mono 6.1 g, poly 4.9 g); PROTEIN 12.6 g; CARBS 44.2 g; FIBER 9.5 g; CHOLEST 22.1 mg; IRON 0.9 mg; SODIUM 872 mg; CALCIUM 23 mg