SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

2
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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Server 5 to 6 with leftovers
Prep:
20 Min
Cook:
1 Hr
Method:
Convection Oven

Ingredients

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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

How to Make SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

Step-by-Step

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

Printable Recipe Card

About SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

Main Ingredient: Bread
Regional Style: American




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