Brandy and Cranberries Sausage Dressing

SERVINGS

8-10

PREP TIME

30 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO


All Natural Pork Sausage Roll

This recipe is made with ​a Jones All Natural Roll Sausage.


This dressing recipe will put you right in the holiday spirit. Savory pork sausage melds the bold flavors of brandy, fresh cranberries and pistachios.  


 Enjoy these main ingredient substitutions:

ingredients

For the Stuffing:

2 large loaves Cardamom White Bread (or other home-style white bread) sliced, crusts removed 
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
8 tablespoons butter
1 large onion, chopped
1 cup chopped celery 
4 cups low sodium chicken stock
1 egg, lightly beaten
1-2 tablespoons brandy 
2 tablespoons poultry seasoning 
1 teaspoon salt
2 teaspoons ground black pepper 
1-2 cups water, as needed
1 cup fresh cranberries, coarsely chopped
1 cup pistachios, shelled and coarsely chopped

For the Cardamom White Bread:

4 cups warm water
2 tablespoons (18 gm) active dry yeast or 2 scant tablespoons instant yeast 
1 teaspoon sugar
1 2/3 cups dried milk powder
4 tablespoons melted butter, cooled slightly
1 tablespoon salt
1 cup (192 gm) granulated sugar 
1 teaspoon (1-2 gm) ground cardamom 
16-17 cups all purpose flour, or bread flour
1 egg
DIRECTIONS

For the Stuffing:

Preheat oven to 350˚F. 

Tear bread into 1-2 inch pieces, getting about 10 cups, set aside. 

In large skillet brown sausage, drain and set aside. Wipe out pan, then melt butter. Add onion and celery and cook over medium heat until soft and translucent, but not browned. 

Place bread in large mixing bowl and drizzle with chicken stock. Bread should be damp, almost squishy. 

Add egg, brandy, onion, celery, sausage, poultry seasoning, salt and pepper. Stir together. Add more stock or water as necessary to make stuffing squishy and well moistened. The amount of water and/or stock will depend on moisture of bread. If bread is dry, use more liquid. If bread is fresh, use less liquid. 

Add cranberries and nuts, stirring gently. 

Place mixture in large, buttered casserole dish. Bake, covered, for 45 minutes until slightly brown and puffed, remove cover and bake an additional 20-25 minutes until golden brown and crisp on top. 

For the Cardamom White Bread:

If using active dry yeast, sprinkle yeast with 1 teaspoon sugar into 1/2 cup of water. Let mixture rest until foamy. If using instant yeast, skip this step.

In large bowl, combine all ingredients except egg. Mix until combined and shaggy. Turn dough out onto work surface and cover with bowl. Let dough rest for five minutes.

Uncover dough, and begin kneading; pull dough toward you, fold over, pick up all dough from bottom, flip and slap firmly on work surface. Repeat until dough is smooth and elastic, about 10 minutes.
 
Dust very lightly with flour, only as necessary. Form dough into smooth ball and place in well-oiled bowl, turning dough to cover with oil. Cover bowl with plastic wrap and allow dough to rise until doubled in size; dough will be very tender and fragrant. 

Gently turn dough onto lightly floured work surface. Cut dough into four equal pieces. Cover with towel, and allow dough to rest for about five minutes.

To shape pan loaves, gently press dough into 6x8-inch rectangle. Try to find part of dough that is smooth and place smooth side down. Begin with one of the short sides at the top. Fold dough down 2/3 of the way, seal with the heal of your hand. Turn dough around so other short end is at the top. Fold top toward you by 2/3 and seal again - you’ll have a cylinder. Place palms on each end with thumbs on seam and fingers bracing back of dough. Press with your thumbs on seam to snug up dough and reduce chance of open spaces in finished loaf. Ease dough over onto itself, almost folding in half over seam, and seal again. Making a smooth, tube-shape of dough. 

Place dough in 9x4-inch loaf pan (lightly oiled), seam side down. Repeat with remaining dough. Gently cover pans with plastic wrap or lightly moistened kitchen towel. 

Allow dough to rest until loaves have risen 1 inch over top of pan; 45 minutes to 1 hour. While dough is rising, preheat your oven to 350˚F. 

When loaves are ready, remove towel or wrap. Using sharp serrated knife make three diagonal slashes across top of bread. No deeper than 1/4-inch. Whisk egg in small bowl and brush top of bread. 

Place bread in preheated oven and bake 25-30 minutes, until bread is deep golden and internal temperature is 180˚F. 

Remove pans from oven and place on cooling rack, with bread on its side. After 1-2 minutes, turn bread out of pans and continue to cool with bread on its side. Be sure the bread is completely baked. If bread is under baked, it may collapse. If so, quickly place back in pans and bake for a few more minutes. Like meat, bread needs time to finish baking even after it’s out of the oven, so wait if you can. 

Ingredients

Directions

For the Stuffing:

2 large loaves Cardamom White Bread (or other home-style white bread) sliced, crusts removed 
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
8 tablespoons butter
1 large onion, chopped
1 cup chopped celery 
4 cups low sodium chicken stock
1 egg, lightly beaten
1-2 tablespoons brandy 
2 tablespoons poultry seasoning 
1 teaspoon salt
2 teaspoons ground black pepper 
1-2 cups water, as needed
1 cup fresh cranberries, coarsely chopped
1 cup pistachios, shelled and coarsely chopped

For the Cardamom White Bread:

4 cups warm water
2 tablespoons (18 gm) active dry yeast or 2 scant tablespoons instant yeast 
1 teaspoon sugar
1 2/3 cups dried milk powder
4 tablespoons melted butter, cooled slightly
1 tablespoon salt
1 cup (192 gm) granulated sugar 
1 teaspoon (1-2 gm) ground cardamom 
16-17 cups all purpose flour, or bread flour
1 egg

For the Stuffing:

Preheat oven to 350˚F. 

Tear bread into 1-2 inch pieces, getting about 10 cups, set aside. 

In large skillet brown sausage, drain and set aside. Wipe out pan, then melt butter. Add onion and celery and cook over medium heat until soft and translucent, but not browned. 

Place bread in large mixing bowl and drizzle with chicken stock. Bread should be damp, almost squishy. 

Add egg, brandy, onion, celery, sausage, poultry seasoning, salt and pepper. Stir together. Add more stock or water as necessary to make stuffing squishy and well moistened. The amount of water and/or stock will depend on moisture of bread. If bread is dry, use more liquid. If bread is fresh, use less liquid. 

Add cranberries and nuts, stirring gently. 

Place mixture in large, buttered casserole dish. Bake, covered, for 45 minutes until slightly brown and puffed, remove cover and bake an additional 20-25 minutes until golden brown and crisp on top. 

For the Cardamom White Bread:

If using active dry yeast, sprinkle yeast with 1 teaspoon sugar into 1/2 cup of water. Let mixture rest until foamy. If using instant yeast, skip this step.

In large bowl, combine all ingredients except egg. Mix until combined and shaggy. Turn dough out onto work surface and cover with bowl. Let dough rest for five minutes.

Uncover dough, and begin kneading; pull dough toward you, fold over, pick up all dough from bottom, flip and slap firmly on work surface. Repeat until dough is smooth and elastic, about 10 minutes.
 
Dust very lightly with flour, only as necessary. Form dough into smooth ball and place in well-oiled bowl, turning dough to cover with oil. Cover bowl with plastic wrap and allow dough to rise until doubled in size; dough will be very tender and fragrant. 

Gently turn dough onto lightly floured work surface. Cut dough into four equal pieces. Cover with towel, and allow dough to rest for about five minutes.

To shape pan loaves, gently press dough into 6x8-inch rectangle. Try to find part of dough that is smooth and place smooth side down. Begin with one of the short sides at the top. Fold dough down 2/3 of the way, seal with the heal of your hand. Turn dough around so other short end is at the top. Fold top toward you by 2/3 and seal again - you’ll have a cylinder. Place palms on each end with thumbs on seam and fingers bracing back of dough. Press with your thumbs on seam to snug up dough and reduce chance of open spaces in finished loaf. Ease dough over onto itself, almost folding in half over seam, and seal again. Making a smooth, tube-shape of dough. 

Place dough in 9x4-inch loaf pan (lightly oiled), seam side down. Repeat with remaining dough. Gently cover pans with plastic wrap or lightly moistened kitchen towel. 

Allow dough to rest until loaves have risen 1 inch over top of pan; 45 minutes to 1 hour. While dough is rising, preheat your oven to 350˚F. 

When loaves are ready, remove towel or wrap. Using sharp serrated knife make three diagonal slashes across top of bread. No deeper than 1/4-inch. Whisk egg in small bowl and brush top of bread. 

Place bread in preheated oven and bake 25-30 minutes, until bread is deep golden and internal temperature is 180˚F. 

Remove pans from oven and place on cooling rack, with bread on its side. After 1-2 minutes, turn bread out of pans and continue to cool with bread on its side. Be sure the bread is completely baked. If bread is under baked, it may collapse. If so, quickly place back in pans and bake for a few more minutes. Like meat, bread needs time to finish baking even after it’s out of the oven, so wait if you can.