ingredients
2 (12 oz) rolls of Jones No Sugar All Natural Pork Sausage Roll
2 tablespoons butter
2 medium sweet potatoes, peeled and diced
1 medium yellow onion, diced
2 stalks celery, thinly sliced
1 tart apple, cored and diced (leave skin on)
6 cloves garlic, minced
6 cups cubed cornbread (day old, stale is best) *
1 cup pecans, chopped
1/2 cup dried cranberries
1/4 cup fresh herbs, chopped (typically parsley, thyme, rosemary and sage) **
2 1/2 cups chicken stock or bone broth
2 eggs
Salt and pepper, to taste
DIRECTIONS
Preheat oven to 350° F.
Brown sausage in large skillet over medium-high heat, crumbling as it cooks. Once fully cooked, remove sausage from skillet, set aside. Leave sausage renderings in skillet. Add sweet potatoes to skillet, season with salt and pepper. Sauté for 8-10 minutes, stirring occasionally, until tender. Remove sweet potatoes from skillet, set aside.
Add butter to skillet. Once melted, add onions, celery, and apples. Season with salt and pepper. Sauté for 5-6 minutes, until onions have softened. Add garlic and sauté 1-2 minutes, until fragrant. Remove from heat.
Combine sausage, sweet potatoes, and onion mixture in large mixing bowl. Add cubed bread, pecans, apples, cranberries and herbs. Toss thoroughly. In separate bowl, whisk eggs and chicken stock together until smooth. Pour liquid over stuffing mixture and toss until combined well.
Bake in large cast iron skillet or a 9 x 13- inch baking dish, loosely covered with foil, for 40-45 minutes. For drier stuffing bake an additional 10-15 minutes before removing foil.
Remove foil and bake an additional 15 minutes, until the top is lightly toasted and golden brown. Garnish with additional fresh herbs and fresh cracked black pepper.
*If cornbread is not stale, cube the bread and place on foil covered baking sheet. Bake at 250° F for 10-20 minutes, depending on size of cubes, until bread is dried out and toasted (think of a crouton).
**If you’re using dry herbs rather than fresh, decrease the total amount to 1 1/2 tablespoons.
For a Paleo version of this stuffing recipe, eliminate cornbread and eggs, and decrease amount of chicken broth to 1/2 cup.