SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

Name: SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Server 5 to 6 with leftovers
Cuisine: American
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

By JANET JORDAN
@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 votes0

Comments:

4 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
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How to Make SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET

Step-by-Step

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