Lunch: Sausage Sourdough Stuffing Recipe

This recipe includes fertility superfoods such as:

Cranberries

Health and fertility benefits of Sausage Sourdough Stuffing Recipe

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries.

Ingredients

1 pound bulk pork sausage
1 pound sliced baby portobello mushrooms
1 large sweet onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1 loaf (1 pound) day-old sourdough bread, cubed
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1-1/2 teaspoons poultry seasoning
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
1-1/2 cups reduced-sodium chicken broth

Instructions

Preheat oven to 350 °. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute.
Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full).
Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160 °.

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