SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET
By
JANET JORDAN
@MRSJANET
1
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:
Serves:
Server 5 to 6 with leftovers
Prep:
20 Min
Cook:
1 Hr
Method:
Convection Oven
Ingredients
-
1 lbground pork
-
1 tspsalt or to taste
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1/2 tspfreshly ground red pepper
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2 cturkey stock
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1whole bay leaf 2 if small
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1/2 tsprubbed sage
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1 tspcracked black pepper
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1 cbutter 2 sticks
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2loaves day old bread torn into pieces
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19 by 13 pan of cornbread
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7 oz. can(s)whole berry cranberry sauce
How to Make SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET
- 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.
