Sausage and Sage Stuffing with Cranberries


  • 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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