Ingredients:

1 cup onions, diced
1 cup celery, diced
1/2 cup bell pepper, diced
1/2 cup shallots, minced
1 cup cranberries
1 cup pine nuts
8 oz unsalted butter
1 Box Mrs. Cubbison’s Dressing
1 tbsp dry sage
2 tbsp parsley moon dust
8 oz sausage
1 cup white wine
2 jalapenos, minced
salt & pepper to taste
1 cup crème fraiche

Directions:

Add onions, celery, bell pepper, pine nuts and shallots. Saute until translucent. Reconstitute mushroom and cranberries in boiling water and drain, save water for later, and add to sausage onion mixture.

Add to jalapenos and sweat with above.

Deglaze with white wine.

Put butter in a large mixing bowl. Add dressing, sausage/onion mixture, and water from mushrooms and cranberries and combine well. Add crème fraiche and then salt and pepper to taste.

Bake in 13 x 19 baking dish at 375° for 25 minutes. Temperature can be adjusted to cook with other items.