Cranberry Pecan Stuffing with Sausage
Browned Butter, Fresh Herbs, and Toasted Pecans Make This Stuffing
Cranberry Pecan Stuffing with Sausage starts with French bread cubes toasted until crisp, then tossed with Jones Dairy Farm All Natural Sausage Roll browned and crumbled, sautéed onion, celery, and garlic cooked in browned butter, dried cranberries, and toasted pecan pieces. Fresh rosemary, thyme, and parsley go in before baking at 400°F until golden. This sausage stuffing recipe serves 10 and brings the right balance of savory, sweet, and nutty to any holiday table.
Ingredients
- 1 loaf French bread, cubed (approximately 6 cups)
- 1 16 oz. Jones Dairy Farm All Natural Pork Sausage Roll
- 1/2 cup butter
- 2 celery ribs, chopped
- 2 cloves garlic, chopped
- 1 cup dried cranberries
- salt and pepper, to taste
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 cup toasted pecan pieces
- 2 large eggs
- 1 cup chicken broth
Directions
Preheat oven to 400°F. Place cubed bread onto baking sheet and bake 10-15 minutes, until bread is dry and crisp.
Meanwhile, in large sauté pan, cook and crumble sausage according to package instructions. Drain and set aside.
In large saucepan, melt butter over medium-low heat; cook 3-4 minutes over medium heat until browned bits form. Add onion, celery and garlic and sauté until translucent, 3-4 minutes. Add in cranberries and cook 3 minutes more. Season with salt and pepper.
Place toasted bread in large bowl. Add rosemary, thyme and parsley; mix well. Add sausage, sautéed vegetables and pecan pieces; mix to combine. In small bowl, combine eggs and chicken broth; slowly pour over bread mixture. Mix well.Season stuffing with additional salt and pepper and pour into 9×9-inch greased baking dish.
Bake stuffing 20-25 minutes, until top is golden brown. Serve immediately.
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