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 votes
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
How to Make SAUSAGE & SAGE STUFFING WITH CRANBERRIES BY JANET
- 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.
