This flavorful Sourdough, Apple and Cranberry Stuffing features hearty Jones breakfast sausage and is a fresh take on old-fashion stuffing, bursting with apples and dried cranberries. It’s shared by our friends at Jones Dairy Farm, a soon-to-be 130-year old family business based in Fort Atkinson, Wisconsin, founded in 1889.
The farm produces All Natural Sausage, Naturally Smoked Ham and Canadian Bacon, and Dry-Aged Bacon for both consumers and foodservice operators.
This Thanksgiving, Chef Philip Jones, the 6th-generation president and great-great grandson of the farm’s founder, shares two stuffing recipes he’s developed for our audience. The first is a Sourdough, Apple and Cranberry Sausage Stuffing.
Jones trained at La Varenne, a respected French culinary school founded by noted author, Anne Willan. Following that, he moved back to the United States where he worked for more than 10 years as a professional chef before joining the family business, eventually becoming president is 2001. He was named to the Board of Trustees of the Culinary Institute of America in 2016 and was elected to the Wisconsin Meat Industry Hall of Fame in 2017.
You’ll find his second recipe, for Wild Rice and Water Chestnut Stuffing with Sausage here.
- 1 (12 ounce) Jones Dairy Farm All-Natural Pork Sausage Roll
- 2 tablespoons grape seed oil
- 3/4 cup celery, chopped
- 1-1/2 cups onions, chopped
- 1 cup apples, peeled and chopped
- 2/3 cup dried cranberries
- 4 cups dried sourdough and whole grain bread, roughly 2 cups each, cubed
- 1/2-1 cup chicken stock
- To taste fresh sage
- To taste salt and pepper
- 1 Preheat oven to 350˚F.
- 2 Cook sausage in a skillet over medium heat until no longer pink. Drain and set aside.
- 3 Heat grape seed oil in large skillet over medium-high heat. Add onions and celery and sweat for a couple of minutes, or until slightly browned. Add apples and dried cranberries; stir to combine. Add precooked sausage to skillet; mix well. Cook until heated through.
- 4 Add skillet mixture to a large bowl with dried bread and stir to combine. Add 1/2 cup chicken stock; mix well. If your bread appears to be really dry, add more chicken stock a little at a time, stirring well between additions. Be careful not to over-saturate.
- 5 Add fresh sage, salt and pepper to taste; mix well. Transfer to an over proof baking dish. Cook in preheated oven for 30-40 minutes, or until crisp on top. Serve warm.