Stuffing

Ingredients:
1 yellow onion-chopped
2 Tbsp Olive Oil
1lb Sausage
4 Carrots-diced
6 Celery Stalks- diced
1/2 C Slivered Almonds
1/2 C Dried Cranberries (or cherrie)- finely chopped
1/2 C Chicken Broth
1 Tbsp Fresh Sage-diced
1/2 Tsp Fresh Thyme leaves
1/2 Tbsp Garlic Powder
Pepper to Taste

The Process:
Preheat oven to 350.
In a large soup pot sautee onions in oil until translucent. Add sausage and brown. Add the remaining ingredients. Bring to a simmer and cook 5-10min until the veggies start to absorb the broth. Transfer to a glass baking dish and cover tightly with tin foil. Bake 45min.