Cranberry Maple Stuffing with Sausage

SERVINGS

8

PREP TIME

40 min

TOTAL TIME

85 min

GLUTEN FREE

NO



The sweetness of challah bread, apples, cranberries and maple syrup are balanced by the savory addition of Jones sausage.


 Enjoy these main ingredient substitutions:

ingredients
8-9 cups challah bread, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 1/2 cups yellow onion, diced
1 cup granny smith apples, peeled and diced
1 cup fresh blueberries
1 cup fresh cranberries
2 eggs
2 1/2 cups vegetable broth
1/2 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
DIRECTIONS
Preheat oven to 300°F.

Spread cubed challah bread onto two rimmed baking sheets. Bake 15 minutes. Remove bread and place in large bowl; set aside.

In medium non-stick saute pan, add 1 tablespoon olive oil and sausage. Break up sausage as it cooks, sautéing until browned, about 5-6 minutes. Remove sausage from pan and place on plate lined with paper towel to drain.

Increase oven temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and apples to same pan. Saute 7-9 minutes, until onions are slightly browned and apples are soft. Add sausage, onion mixture, blueberries, and cranberries to large bowl with prepared bread.

In medium bowl, add eggs, vegetable broth, maple syrup, cinnamon and allspice. Whisk until combined. Pour over dry mixture in large bowl. Toss to coat, making sure all bread is wet and thoroughly combined.

Pour stuffing mixture into buttered 13x9-inch baking dish. Bake 45 minutes.

Ingredients

Directions

8-9 cups challah bread, cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 1/2 cups yellow onion, diced
1 cup granny smith apples, peeled and diced
1 cup fresh blueberries
1 cup fresh cranberries
2 eggs
2 1/2 cups vegetable broth
1/2 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Preheat oven to 300°F.

Spread cubed challah bread onto two rimmed baking sheets. Bake 15 minutes. Remove bread and place in large bowl; set aside.

In medium non-stick saute pan, add 1 tablespoon olive oil and sausage. Break up sausage as it cooks, sautéing until browned, about 5-6 minutes. Remove sausage from pan and place on plate lined with paper towel to drain.

Increase oven temperature to 350°F. Add remaining 1 tablespoon olive oil, onion and apples to same pan. Saute 7-9 minutes, until onions are slightly browned and apples are soft. Add sausage, onion mixture, blueberries, and cranberries to large bowl with prepared bread.

In medium bowl, add eggs, vegetable broth, maple syrup, cinnamon and allspice. Whisk until combined. Pour over dry mixture in large bowl. Toss to coat, making sure all bread is wet and thoroughly combined.

Pour stuffing mixture into buttered 13x9-inch baking dish. Bake 45 minutes.