Cranberry Pecan Holiday Stuffing

With Cranberry Shallot Relish

7 cups sweet French bread (torn into pieces)

1 lb fresh Italian sausage, crumbled

1 tablespoon butter

1 yellow large yellow onion, chopped

3 celery ribs, chopped

1 Granny Smith apple, chopped

2 large garlic cloves, crushed

1- 9 oz jar Earth & Vine Provisions Cranberry Shallot Relish

6 oz pecans, chopped

1 tablespoon fresh sage, minced

1-10.5 oz can chicken broth

Preheat oven to 350 degrees.  Toast bread cubes in a large shallow pan until dry.  Cook sausage in a skillet until well browned, crumbled and done.  Transfer sausage with a slotted spoon to a bowl.  Add butter to sausage fat and cook onions, stirring until softened, about 7 minutes.  Add celery, apple and garlic and cook, stirring about 2 to 3 minutes.  Transfer to bowl with sausage, toss in Cranberry Shallot Relish, bread, pecans, sage and salt & pepper to taste.  Transfer stuffing to a large buttered baking dish, drizzle chicken broth over stuffing cover with foil and bake for 20 minutes, uncover and bake an additional 20 minutes or until bread is golden and stuffing is heated through.

Serves 10 to 12