Sourdough, Apple and Cranberry Stuffing with Sausage

SERVINGS

8

PREP TIME

15 min

TOTAL TIME

55 min

GLUTEN FREE

NO



This flavorful side dish featuring hearty Jones breakfast sausage is bursting with apples and dried cranberries for a fresh take on old-fashioned stuffing.


 Enjoy these main ingredient substitutions:

ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoons grape seed oil
3/4 cup celery, chopped
1 1/2 cups onions, chopped
1 cup apples, peeled and chopped
2/3 cup dried cranberries
4 cups dried sourdough and whole grain bread, roughly 2 cups each, cubed
1/2-1 cup chicken stock
Fresh sage, to taste
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 350˚F.

Cook sausage in a skillet over medium heat until no longer pink. Drain and set aside.
    
Heat grape seed oil in large skillet over medium-high heat. Add onions and celery and sweat for a couple of minutes, or until slightly browned. Add apples and dried cranberries; stir to combine. Add precooked sausage to skillet; mix well. Cook until heated through.

Add skillet mixture to a large bowl with the dried bread and stir to combine. Add 1/2 cup chicken stock; mix well. If your bread appears to be really dry, add more chicken stock a little at a time, stirring well between additions. Be careful not to over saturate the mixture.

Add fresh sage, salt and pepper to taste; mix well. Transfer to an over proof baking dish. Cook in preheated oven for 30-40 minutes, or until crisp on top. Serve warm.

Ingredients

Directions

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoons grape seed oil
3/4 cup celery, chopped
1 1/2 cups onions, chopped
1 cup apples, peeled and chopped
2/3 cup dried cranberries
4 cups dried sourdough and whole grain bread, roughly 2 cups each, cubed
1/2-1 cup chicken stock
Fresh sage, to taste
Salt and pepper, to taste
Preheat oven to 350˚F.

Cook sausage in a skillet over medium heat until no longer pink. Drain and set aside.
    
Heat grape seed oil in large skillet over medium-high heat. Add onions and celery and sweat for a couple of minutes, or until slightly browned. Add apples and dried cranberries; stir to combine. Add precooked sausage to skillet; mix well. Cook until heated through.

Add skillet mixture to a large bowl with the dried bread and stir to combine. Add 1/2 cup chicken stock; mix well. If your bread appears to be really dry, add more chicken stock a little at a time, stirring well between additions. Be careful not to over saturate the mixture.

Add fresh sage, salt and pepper to taste; mix well. Transfer to an over proof baking dish. Cook in preheated oven for 30-40 minutes, or until crisp on top. Serve warm.