A classic moist dressing with all natural pork sausage, sauteed vegetables and fresh herbs with a few added surprises like fennel and apple juice. The perfect side dish to your holiday table.
Author: Jennifer Drummond
Recipe type: Side Dish
Cuisine: American
Serves: 9 cups
Ingredients
7 cups (12 oz. pkg.) Pepperidge Farm Unseasoned Cubed Stuffing or 7 cups of small dried bread cubes
2 tbsp butter, unsalted
1 cup celery, diced small
1 cup onion, diced small
½ cup fennel, chopped small
2 tbsp. parsley, fresh, chopped small
1 tbsp sage, fresh, chopped small
½ tbsp. rosemary, fresh, chopped small
1 tsp. salt, divided
1 tsp. ground pepper, divided
8 oz Jimmy Dean All Natural Pork Sausage
½ cup dried cranberries or dried cherries
1 cup low sodium chicken broth
¼ cup apple juice
Instructions
Preheat oven to 350 degrees
Grease a 9 x 13 baking dish with butter; set aside.
In a large bowl, add bread crumbs; set aside.
In a large skillet over medium-low heat, add butter, celery, onion, fennel, parsley, sage, rosemary, ½ teaspoon of salt and a ½ teaspoon of pepper. Constantly stirring, cook until transparent in color, about 7 minutes. Pour mixture over bread cubes; mix until combined.
In the same skillet that you cooked the vegetables, add the pork sausage. Cook over low heat, until no longer pink, stirring constantly; about 8 minutes. (Note: I added a couple more leaves of chopped sage to the pork). Add pork to bread cubes; mix until well combined. Add remaining ½ teaspoon of salt and pepper; mix until combined.
Add cranberries, chicken broth and apple juice to the bread cubes. Mix until everything is combined. Pour mixture into prepared baking dish.
Bake in oven for 25 minutes, until just golden on top, cover and bake for 15 more minutes, or until warm in the middle.