Sausage, Cranberry and Apple Stuffing

14 Reviews

SERVINGS

8

PREP TIME

45 min

TOTAL TIME

1 hour 40 min

GLUTEN FREE

NO

The bright, tangy flavors of dried cranberries and tart apples are the perfect addition to traditional stuffing made with savory Jones breakfast sausage.

This recipe is made with a Jones All Natural Roll Sausage.

ingredients
1 loaf sour dough bread, cubed (about 10 cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup chardonnay wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten
DIRECTIONS
Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

Butter 9x13-inch casserole dish. Set aside.

In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.

Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.

Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

Ratings & Reviews

4.9/5

write a review
  • 11/26/2020

I have made this stuffing every year for my family for Thanksgiving and Christmas Eve. For 3 years now! Its what I am appointed to bring and I double it. 2 things I changed this year is I add about 1/3 cup of 100% pure maple syrup just before the meat is finished cooking. And instead of buying the individual thyme, rosemary, and sage, I buy the fresh "roasting herbs" saves time and money. You can find by the fresh herbs in your grocery stores. This os the BEST stuffing recipe. We never stuff the bird, this is always cooked outside the bird. Lol

  • 11/26/2019

Loved it, family loved it, this is a fabulous dressing. Making it again....

  • 11/21/2019

Amazing stuffing! I made it last Christmas and will make it again this Christmas. The only change I made was I used half sourdough bread and half pumpernickle. So yummy!!

Ingredients

1 loaf sour dough bread, cubed (about 10 cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup chardonnay wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten

Directions

Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.

Butter 9x13-inch casserole dish. Set aside.

In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.

Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.

Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.