Savory Cherry Hazelnut Sausage Stuffing

SERVINGS

8-10

PREP TIME

45 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO



Traditional sausage stuffing is kicked up a notch with the flavors of cherries and roasted hazelnuts and then baked in a roasted pumpkin.


 Enjoy these main ingredient substitutions:

Antibiotic Free Country Style Pork Sausage Roll

ingredients
1 cup hazelnuts or pecans, roasted and coarsely chopped
1 (1-pound) loaf, artisan bread, cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup unsalted butter, cut into tablespoon pieces
2 cups onion, chopped
2 cups celery, chopped
3 garlic cloves, minced
1 teaspoon thyme
1 tablespoon rubbed sage
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup dried cherries
4 large eggs
2 cups turkey stock or reduced-sodium chicken broth
1/2 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
1 large pie pumpkin, roasted*

*To roast the pumpkin, cut a generous opening around the stem end and scrape out seeds and stringy material from inside. Place pumpkin in baking dish without the lid and bake at 350°F for approximately 45-60 minutes, or until just tender when pierced with a knife.
DIRECTIONS
Heat oven to 350°F with racks placed in middle of oven.

Roast hazelnuts in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.

Divide bread cubes between 2 large baking sheets and bake, until golden, 15 to 25 minutes, switching position of sheets halfway through baking. Once bread is done, turn oven up to 425°F.

While bread bakes, heat oil in 12-inch heavy skillet over medium-high heat until it shimmers. Then cook sausage, stirring and breaking up, until browned, about 5 minutes. Transfer sausage to very large bowl.

Add butter to skillet and heat over medium heat until foam subsides. Add onion, celery, garlic, spices, salt and pepper and cook, stirring occasionally, until beginning to lightly brown, 12 to 15 minutes. Add vegetables to bowl with sausage, along with bread, cherries and hazelnuts; mix well.

In medium bowl, whisk eggs, then whisk in stock, cream and parsley; pour over stuffing. Stir well and place in pre-roasted pumpkin or an oiled baking dish.

Place in preheated 425°F oven. Cover tightly with foil and bake until hot throughout. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

Notes:

Bread can be toasted 3 days ahead and kept (once cool) in sealed bag at room temperature.

Recipe can be halved and baked in 2-quart glass or ceramic baking dish separate from the pumpkin.

Ingredients

Directions

1 cup hazelnuts or pecans, roasted and coarsely chopped
1 (1-pound) loaf, artisan bread, cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup unsalted butter, cut into tablespoon pieces
2 cups onion, chopped
2 cups celery, chopped
3 garlic cloves, minced
1 teaspoon thyme
1 tablespoon rubbed sage
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup dried cherries
4 large eggs
2 cups turkey stock or reduced-sodium chicken broth
1/2 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
1 large pie pumpkin, roasted*

*To roast the pumpkin, cut a generous opening around the stem end and scrape out seeds and stringy material from inside. Place pumpkin in baking dish without the lid and bake at 350°F for approximately 45-60 minutes, or until just tender when pierced with a knife.
Heat oven to 350°F with racks placed in middle of oven.

Roast hazelnuts in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.

Divide bread cubes between 2 large baking sheets and bake, until golden, 15 to 25 minutes, switching position of sheets halfway through baking. Once bread is done, turn oven up to 425°F.

While bread bakes, heat oil in 12-inch heavy skillet over medium-high heat until it shimmers. Then cook sausage, stirring and breaking up, until browned, about 5 minutes. Transfer sausage to very large bowl.

Add butter to skillet and heat over medium heat until foam subsides. Add onion, celery, garlic, spices, salt and pepper and cook, stirring occasionally, until beginning to lightly brown, 12 to 15 minutes. Add vegetables to bowl with sausage, along with bread, cherries and hazelnuts; mix well.

In medium bowl, whisk eggs, then whisk in stock, cream and parsley; pour over stuffing. Stir well and place in pre-roasted pumpkin or an oiled baking dish.

Place in preheated 425°F oven. Cover tightly with foil and bake until hot throughout. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

Notes:

Bread can be toasted 3 days ahead and kept (once cool) in sealed bag at room temperature.

Recipe can be halved and baked in 2-quart glass or ceramic baking dish separate from the pumpkin.