Sausage and Spinach Stuffing

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

75 min

GLUTEN FREE

NO



Fresh spinach adds great color to this flavorful ciabatta stuffing that's bursting with mushrooms, sage and savory Jones roll breakfast sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 (16 oz) loaf ciabatta, cut into 1-inch cubes
6 tablespoons unsalted butter, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 medium yellow onion, chopped
8 oz baby bella mushrooms, sliced
8 oz fresh spinach leaves
1/4 oz fresh sage leaves, torn
4 cloves garlic, minced
2 cups chicken broth
1 teaspoon dried rosemary
Salt and black pepper to taste
DIRECTIONS
Preheat oven to 250⁰F. Place cubed ciabatta on two rimmed baking sheets and bake, stirring occasionally, 10-12 minutes or until lightly toasted. Remove from oven and set aside to cool. Increase oven temperature to 350⁰F.

Butter 3 1/2-quart baking dish and set aside.

In large sauté pan, melt 2 tablespoons unsalted butter. Add sausage and onion, cooking over medium to medium-high heat, stirring frequently until sausage is browned. Add mushrooms and cook for another minute. Add spinach, sage and garlic, tossing frequently, cooking until spinach wilts. Remove from heat.

Melt remaining 4 tablespoons butter. Pour melted butter over sausage mixture. Add chicken broth, rosemary, salt and pepper. Stir to combine.

Add toasted bread cubes and toss until evenly coated. Press mixture into prepared baking dish and cover with foil.

Bake 35 minutes, then remove cover and bake 10-15 minutes more to brown top. Let sit for 5 minutes before serving.

Ingredients

Directions

1 (16 oz) loaf ciabatta, cut into 1-inch cubes
6 tablespoons unsalted butter, divided
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 medium yellow onion, chopped
8 oz baby bella mushrooms, sliced
8 oz fresh spinach leaves
1/4 oz fresh sage leaves, torn
4 cloves garlic, minced
2 cups chicken broth
1 teaspoon dried rosemary
Salt and black pepper to taste
Preheat oven to 250⁰F. Place cubed ciabatta on two rimmed baking sheets and bake, stirring occasionally, 10-12 minutes or until lightly toasted. Remove from oven and set aside to cool. Increase oven temperature to 350⁰F.

Butter 3 1/2-quart baking dish and set aside.

In large sauté pan, melt 2 tablespoons unsalted butter. Add sausage and onion, cooking over medium to medium-high heat, stirring frequently until sausage is browned. Add mushrooms and cook for another minute. Add spinach, sage and garlic, tossing frequently, cooking until spinach wilts. Remove from heat.

Melt remaining 4 tablespoons butter. Pour melted butter over sausage mixture. Add chicken broth, rosemary, salt and pepper. Stir to combine.

Add toasted bread cubes and toss until evenly coated. Press mixture into prepared baking dish and cover with foil.

Bake 35 minutes, then remove cover and bake 10-15 minutes more to brown top. Let sit for 5 minutes before serving.