Sausage, Cranberry and Apple Stuffing

10 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.

Roll Sausage NS 2017
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
  • 11/25/2018

Didn't make it yet, but the recipe seems "right". Next time this comes up for a try. To the poster that said the recipe seemed too strong with sage and rosemary, I already planned to make it without either. First, I'm not a fan of rosemary, and the sausage already has a proper amount of sage to carry the spice palette. I've added a bit of sage to my current recipe of stuffing and found it had to much sage. Let the Jones sausage take care of the sage. Looking forward to trying this!

  • 11/24/2018

This recipe is sure to be a hit! I got so many compliments on it for Thanksgiving. I will definitely make this every year.

  • 11/24/2018

My daughter and granddaughter made for Thanksgiving this year 2018 instead of our usual Southern Cornbread Dressing. A welcome change and delicious. Saved me prep, but it sounds as if they had a good time making it. I've asked for the recipe and will definately make it again.

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.