SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

JANET JORDAN

By
@MRSJANET

Thanksgiving is almost here, and what better side than a stuffing. This stuffing has white bread and cornbread this gives it a robust flavor to go along with your turkey or ham


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Rating:

Comments:

Serves:

Server 5 to 6 with leftovers

Prep:

20 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

1 lb
ground pork
1 tsp
salt or to taste
1/2 tsp
freshly ground red pepper
2 c
turkey stock
1
whole bay leaf 2 if small
1/2 tsp
rubbed sage
1 tsp
cracked black pepper
1 c
butter 2 sticks
2
loaves day old bread torn into pieces
1
9 by 13 pan of cornbread
7 oz. can(s)
whole berry cranberry sauce

Directions Step-By-Step

1
Season the pork with salt and pepper. In a large frying pan, brown the pork, drain if needed. Place in a stockpot.
2
Add the stock, bay leaf, sage, cracked pepper and butter. Bring to a simmer for 5 minutes.
3
Place the bread pieces and the cornbread in a mixing bowl. Pour the pork mixture over the bread and lightly stir to incorporate.
4
Mix in the cranberry sauce. Bake in a large ungreased casserole dish at 325 degrees for 1 hour or until golden brown.

About this Recipe

Main Ingredient: Bread
Regional Style: American