Tuscan-Inspired Stuffing with Goat Cheese and Sausage

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

50 min

GLUTEN FREE

NO



For a taste of Tuscany at your holiday table, turn to this flavorful stuffing recipe that's packed with goat cheese, sun-dried tomatoes and Jones sausage.


 Enjoy these main ingredient substitutions:

ingredients
1 (24 oz) loaf day-old white or wheat bread, sliced
2 tablespoons olive oil
1 sweet onion, chopped
4 celery stalks, chopped
2 garlic cloves, minced
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup fresh parsley, chopped
3 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
4 oz sun-dried tomatoes, packed in olive oil
4 oz fresh, soft goat cheese crumbles
1 cup low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
Additional fresh parsley for garnish
DIRECTIONS
Place bread slices on baking sheets and let dry uncovered at least 2 hours. Cut into 3/4-inch cubes and place in large mixing bowl. Preheat oven to 350⁰F.

In large skillet heat olive oil over medium heat. Add onion, garlic and celery, sauté until soft, about 8-10 minutes. Add sausage to onion mixture and cook until browned. Add sausage mixture to mixing bowl with bread and toss gently to combine.

Add parsley, thyme, oregano, sun-dried tomatoes and goat cheese to sausage bread mixture and combine. Slowly add chicken broth, mix well. Add more chicken broth as needed to reach desired texture.

Pour stuffing mixture into greased 13x9-inch baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 additional minutes or until top begins to brown. Remove from oven, garnish with additional fresh parsley and serve warm.

Ingredients

Directions

1 (24 oz) loaf day-old white or wheat bread, sliced
2 tablespoons olive oil
1 sweet onion, chopped
4 celery stalks, chopped
2 garlic cloves, minced
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup fresh parsley, chopped
3 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
4 oz sun-dried tomatoes, packed in olive oil
4 oz fresh, soft goat cheese crumbles
1 cup low sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
Additional fresh parsley for garnish
Place bread slices on baking sheets and let dry uncovered at least 2 hours. Cut into 3/4-inch cubes and place in large mixing bowl. Preheat oven to 350⁰F.

In large skillet heat olive oil over medium heat. Add onion, garlic and celery, sauté until soft, about 8-10 minutes. Add sausage to onion mixture and cook until browned. Add sausage mixture to mixing bowl with bread and toss gently to combine.

Add parsley, thyme, oregano, sun-dried tomatoes and goat cheese to sausage bread mixture and combine. Slowly add chicken broth, mix well. Add more chicken broth as needed to reach desired texture.

Pour stuffing mixture into greased 13x9-inch baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 additional minutes or until top begins to brown. Remove from oven, garnish with additional fresh parsley and serve warm.