Italian Sausage Thanksgiving Dressing

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1 lb. Italian sausage (in this recipe, I prefer hot, but if you’re worried about spice or want to control the heat, use mild and then season with a hot sauce like Tabasco to taste)

1 onion, chopped

2 stalks celery, chopped

5-6 cloves garlic, minced

1 c. sliced mushrooms

1 grated Granny Smith apple (use your food processor if you have one; your knuckles will thank you)

1 16-oz. package cubed stuffing or dressing (I like Pepperidge Farms; for this recipe, I try to stay away from Stove Top because the flavor is so overwhelming)

2 1/2 c. chicken broth

1 c. chopped pecans, toasted

1/2+ c. dried cranberries (optional)

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