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sausage & sage stuffing with cranberries by janet

24 Pinches 2 Photos
MRSJANET avatar
BRISTOW, OK
Updated on Oct 28, 2014

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

prep time 20 Min
cook time 1 Hr
method Convection Oven
yield Server 5 to 6 with leftovers

Ingredients

  • 1 pound ground pork
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground red pepper
  • 2 cups turkey stock
  • 1 - whole bay leaf 2 if small
  • 1/2 teaspoon rubbed sage
  • 1 teaspoon cracked black pepper
  • 1 cup butter 2 sticks
  • 2 - loaves day old bread torn into pieces
  • 1 - 9 by 13 pan of cornbread
  • 7 oz. cans whole berry cranberry sauce

How To Make sausage & sage stuffing with cranberries by janet

  • Step 1
    Season the pork with salt and pepper. In a large frying pan, brown the pork, drain if needed. Place in a stockpot.
  • Step 2
    Add the stock, bay leaf, sage, cracked pepper and butter. Bring to a simmer for 5 minutes.
  • Step 3
    Place the bread pieces and the cornbread in a mixing bowl. Pour the pork mixture over the bread and lightly stir to incorporate.
  • Step 4
    Mix in the cranberry sauce. Bake in a large ungreased casserole dish at 325 degrees for 1 hour or until golden brown.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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