Easy Sausage Stuffing - Two Ways - Dinner Idea Recipes

8-12

Servings

15 mins

Prep Time

45 mins

Total Time

Contains Gluten

Amount / Quantity	Ingredients
1 (16 oz.)	Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoons	Butter
1	Medium yellow onion, diced
3 stalks	Celery, diced
2 teaspoons	Fresh sage leaves, finely chopped if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried.
2 teaspoons	Fresh thyme leaves* *if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried.
2 teaspoons	Fresh rosemary, finely chopped if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried.
1 teaspoon	Salt
1/2 teaspoon	Black pepper
1-2 cups	Chicken broth
Customizable Ingredients (For Stuffing One and Two)	8 cups bread cubes, dried (your choice of bread – sourdough, cornbread, etc.)
Stuffing Two Ingredients	*1 tart apple* *1/2 cup dried cranberries* *2 tablespoons pomegranate arils*

Place bread cubes in a large bowl and set aside.
Preheat oven to 350° F.
Cook sausage in a large skillet over medium-low heat. Once browned and crumbled, using a slotted spoon, transfer sausage to bowl with bread cubes, leaving fat in skillet.
Add 2 tablespoons of butter to skillet, and stir until melted. Add onions, celery and apples to the skillet, and cook until softened, about 5 minutes. Add herbs and cook an additional 1-2 minutes. Sprinkle mixture with salt and pepper and stir well. Remove from heat.
Add skillet mixture to bowl with bread cubes and sausage. Add dried cranberries.
Drizzle chicken broth over mixture, starting with 1 cup, and toss. If you prefer a drier stuffing, 1 cup should suffice. If you like stuffing with a little more moisture, add an additional ½ to 1 cup of broth. Toss again.
Butter or spray a 3-quart baking dish. Transfer stuffing to baking dish and bake for 30 minutes, until golden brown on top. Remove from oven.
Sprinkle pomegranate arils on top.
Garnish with additional fresh herbs and serve hot.