Power Cooking

• 1 pound sweet Italian sausage
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 1 egg

• 1 8 oz. package herb-seasoned stuffing mix
• 1 cup chicken broth
• 1/2 cup dried cranberries
• 1/3 cup butter, melted

Preheat oven to 325°. Heat a nonstick skillet over high heat. Add sausage - without casing - celery and onion. Cook about 10 minutes until meat is browned and vegetables are softened. Remove from heat and drain fat. In bowl, beat egg, stir in sausage mixture, stuffing mix, broth and cranberries. Form mixture into 8 balls. Place stuffing balls on ungreased baking sheet. Drizzle with butter. Bake about 35 minutes until browned and heated throughout.