SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

MRSJANET avatar
By JANET JORDAN
from BRISTOW, OK

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

serves Server 5 to 6 with leftovers
prep time 20 Min
cook time 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
    whole berry cranberry sauce
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How To Make

  • 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.
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