Chicken Plum Stuffing

• 1 large onion, chopped
• 2 stalks celery, chopped
• ¼ c Taste OVS Herbs de Provence Olive Oil 
• ¼ c Taste OVS Umeboshi Plum White Balsamic
• 1 lb. Chicken Sausage, remove casing
• 14 oz. dried herb stuffing cubes
• ½ c dried cranberries
• 2 T fresh chopped parsley
• 2 c. chicken broth

Preheat oven to 350°. In a skillet, sauté onions and celery in the oil. Once onions are translucent, add balsamic to pan and stir until balsamic gets syrupy, about 3 minutes. Add sausage until cooked thoroughly. In a large bowl, add stuffing cubes, cranberries, parsley, and sausage mixture, toss lightly. Add broth and gently toss mixture until evenly coated. Place in a greased baking dish, cover with foil, bake for 30 min. Remove the foil and bake for 10 minutes.