Cranberry, Pecan Stuffing with Sausage

SERVINGS

10

PREP TIME

25 min

TOTAL TIME

50 min

GLUTEN FREE

NO



Pecans offer a subtle crunch to a traditional sausage and bread stuffing.


 Enjoy these main ingredient substitutions:

ingredients
1 loaf French bread, cubed (approximately 6 cups)
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/2 cup butter
1 medium onion, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1 cup dried cranberries
​Salt and pepper to taste
2 tablespoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/2 cup toasted pecan pieces
2 large eggs
1 cup chicken broth
DIRECTIONS
Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.

Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.

In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.

Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9x9-inch greased baking dish.

Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.

Ingredients

Directions

1 loaf French bread, cubed (approximately 6 cups)
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/2 cup butter
1 medium onion, chopped
2 celery ribs, chopped
2 cloves garlic, chopped
1 cup dried cranberries
​Salt and pepper to taste
2 tablespoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/2 cup toasted pecan pieces
2 large eggs
1 cup chicken broth
Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.

Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.

In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.

Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9x9-inch greased baking dish.

Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.