Farmer John Sausage and Herb Stuffing
Stuff your holiday with a mouth-watering sausage and herb dish.
INGREDIENTS:
- 1 ½ STICKS BUTTER, DIVIDED
- 17 CUPS CUBED BREAD CUBES (CIABATTA, ITALIAN, WHOLE GRAIN)
- 2 CUPS DICED SWEET ONION
- 2 RIBS CELERY, DICED
- 2 GRANNY SMITH OR GOLDEN DELICIOUS APPLES, SKIN-ON, CORED AND CHOPPED
- 2 TABLESPOONS CHOPPED FRESH SAGE
- 1 TABLESPOON CHOPPED FRESH PARSLEY
- 1 TABLESPOON COURSE SEA SALT OR KOSHER SALT
- 1 ½ TEASPOONS FRESHLY GROUND BLACK PEPPER
- 1 PACKAGE FARMER JOHN® PREMIUM MILD PORK ROLL SAUSAGE
- ½ CUP DRIED CRANBERRIES
- 3 EGGS
- 1 ¼ CUPS TURKEY, CHICKEN OR VEGETABLE STOCK
DIRECTIONS:
- PREHEAT OVEN TO 300° GREASE 9 X 13-INCH BAKING DISH WITH 1TABLESPOON BUTTER
- ARRANGE BREAD CUBES ON 2 BAKING SHEETS IN SINGLE LAYER AND BAKE 10 MINUTES; LET COOL. PLACE IN LARGE MIXING BOWL.
- INCREASE OVEN TO 375°
- MELT 4 TABLESPOONS BUTTER OVER MEDIUM HEAT IN LARGE NON-STICK SKILLET AND COOK ONIONS AND CELERY, STIRRING OCCASIONALLY, 10 MINUTES OR UNTIL SOFTENED. ADD APPLES, SAGE, PARSLEY, SALT AND PEPPER. COOK, STIRRING OCCASIONALLY, 5 TO 7 MINUTES OR UNTIL APPLES ARE SLIGHTLY BROWNED AND HERBS ARE FRAGRANT. ADD TO BOWL WITH BREAD CUBES.
- IN THE SAME SKILLET OVER MEDIUM HEAT, BROWN SAUSAGE STIRRING OCCASIONALLY 10 MINUTES, BREAKING UP SAUSAGE WITH A FORK AS IT COOKS. ADD BROWNED SAUSAGE TO BREAD. STIR IN CRANBERRIES AND TOSS TO COMBINE.
- IN MEDIUM BOWL, WHISK EGGS AND STOCK. POUR OVER BREAD MIXTURE AND TOSS. TURN INTO PREPARED BUTTERED DISH.
- MELT REMAINING BUTTER AND DRIZZLE OVER STUFFING.
- BAKE 30 TO 40 MINUTES OR UNTIL GOLDEN BROWN ON TOP AND HEATED THROUGH.
TWIST ON A CLASSIC: SUBSTITUTE CHOPPED DRIED FIGS OR CHERRIES FOR CRANBERRIES AND RIPE PEARS FOR APPLES. FOR A FESTIVE LOOK, GARNISH STUFFING WITH FRESH SAGE & PARSLEY SPRIGS.
COOKING TIP
Break up sausage with fork as it cooks for an even sautée.