Recipe of the month: poutine stuffing with Jones sausage roll

2:39 PM, Nov 08, 2018
3:00 PM, Jan 07, 2019

Stuffing and Thanksgiving go hand-in-hand.  So  why  not  surprise  and  delight  family  and  friends  with  poutine  stuffing  packed  full  of  pork  sausage  and  cheese  curds  then  drizzled  with  homemade  gravy.    Jones  No  Sugar  All  Natural  Pork  Sausage  Roll  is  the  star  ingredient  and  made  from  the  original  Jones  family  recipe  with  just  four  ingredients:  pork,  water,  salt  and  spices.    This  versatile  ground  sausage  is  uncooked  and  found  in  the  freezer  section.   


Chef  Kate  Lulloff  from  Jones  Dairy  Farm  originally  made  Poutine  Stuffing  on  her  very  first  visit  to  the  Morning  Blend  three  years  ago,  and  the  recipe  is  still  creating  buzz  today.  Check  out  the  video  below  direct  from  Kate’s  kitchen  to  learn  special  tips  about  this  month’s  featured  recipe. 




Homemade  gravy  and  fresh  cheese  curds  are  a  glorious  addition  to  this  classic  sausage  stuffing  recipe  that’s  sure  to  become  a  Thanksgiving  favorite  for  years  to  come.   



PREP TIME 10 min




For the stuffing:

12 cups dried bread cubes

2 (12 oz) packages Jones Dairy Farm All Natural Pork Sausage Roll, cooked and crumbled 

1 1/2 cups chicken broth

1 cup scallions, chopped

1/2 cup fresh parsley, chopped

1/4 teaspoon pepper

12 ounces cheese curds


For the gravy:

4 tablespoons butter

1/4 cup flour

4 cups chicken or beef broth

1 tablespoon cider vinegar

1 tablespoon ketchup

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper


Combine dried bread cubes, cooked sausage, chicken broth, scallions, parsley and pepper in large mixing bowl.


Spoon into 9x13-inch casserole dish. Bake at 350˚F for 30 minutes or until golden brown.


While stuffing is baking, combine butter and flour in medium saucepan. Heat over medium heat for 1-2 minutes, stirring constantly.


Add broth, cider vinegar, ketchup, worcestershire sauce, salt and pepper. Bring to a boil and cook until thickened, stirring often.


Once stuffing is golden brown, remove from oven and top with cheese curds.


Pour gravy over stuffing and serve.



*Original recipe and photo by Cathy, Lemon Tree Dwelling



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