The stuffing is in the red bowl
2 cups low-sodium chicken broth
7 ounces minced dried fruit (such as Sun-Maid Fruit Bits)
1/2 cup dried cranberries
12 ounces bulk pork sausage, casings removed
2 tablespoons unsalted butter
1 cup chopped onion
1 cup chopped celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Salt and pepper
2 1/2 cups corn bread stuffing mix
Preheat oven to 350°F. Bring broth to boil, add dried fruit and cranberries, turn off heat and let stand for 15 minutes. In a skillet over medium-high heat, cook sausage, stirring and breaking it up into pieces until no longer pink, about 8 minutes. Remove and place in a large bowl.
Lower heat to medium and melt butter. Add onion and celery. Cook, stirring, until soft, about 6 minutes. Add to bowl with sausage. Drain fruit, reserving broth, and add to bowl. Add herbs, salt and pepper; mix. Add stuffing mix along with reserved broth; stir to combine.
Mist a 9-by-13-inch ovenproof dish with cooking spray and spoon in stuffing. Bake for 35 minutes, or until heated through. Put some stuffing into middle of roast; place remainder in serving bowl.
Recipe from all you magazine 2009, Photo by Laura Spear