Enjoy this recipe from Our Favorite Cranberry Recipes.
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16-oz. pkg. cornbread stuffing mix
2 c. chicken broth
1 egg, beaten
1/2 c. butter, divided
1 c. onion, chopped
1 c. celery, chopped
1 c. ground Italian pork sausage, browned and drained
1 c. sweetened dried cranberries
1/2 c. chopped pecans
Prepare stuffing mix according to package directions, using broth, egg and 1/4 cup butter; set aside. Sauté onion and celery in remaining butter until translucent. Stir onion mixture and remaining ingredients into stuffing; toss well to coat. Spread in a lightly greased 13"x9" baking pan. Cover and bake at 350 degrees for 30 minutes. Serves 8 to 10.