Sausage and Sage Stuffing with Cranberries
Ingredients
| 1 lb ground pork | ||
| 2 cups chicken stock | ||
| 2 bay leaves | ||
| 1 tbs rubbed sage | ||
| 2 sticks unsalted butter | ||
| 3 loaves day old bread, torn into pieces | ||
| 1/2 lb whole berry cranberry sauce | ||
| 1 large onion, chopped | ||
| 2 stalks celery, chopped |
- Season the pork with salt and pepper.
- In a large frying pan, brown the pork and drain.
- To the same pan add the onions and celery and saute until soft.
- Place the pork in a stock pot, add the bay leafs, sage, cracked black pepper and butter.
- Bring to a simmer for 5 minutes.
- Place the bread pieces in a large mixing bowl along with the celery and onions and pour the pork mixture over the bread and lightly stir to incorporate.
- Mix in the cranberry sauce.
- Bake in a large un-greased casserole dish at 325 for 1 hour, until golden brown.
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