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Sausage & Cranberry & Apple Stuffing

Sausage & Cranberry & Apple Stuffing


• 1 loaf Turano sourdough bread or Pane Turano, cubed (about 10 cups)
• 1 cup sweetened dried cranberries
• 1 medium apple, peeled, cored and chopped
• 2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
• 1/2 cup shallots, finely diced
• 1/2 cup pecans, chopped
• 1/2 cup fresh parsley, chopped
• 3 tablespoons fresh sage, finely chopped and divided
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1 cup chardonnay wine
• 4 tablespoons unsalted butter
• 2 cups chicken stock
• 2 eggs, lightly beaten


① Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside.
Butter 9x13-inch casserole dish. Set aside.

② In large skillet over medium heat, cook sausage using spatula to break it up as it cooks.

③ Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.

④ Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.

⑤ Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

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