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Chef Kate Lulloff from Jones Dairy Farm originally made Poutine Stuffing on her very first visit to the Morning Blend three years ago, and the recipe is still creating buzz today.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.
Description:
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.
SERVINGS 8-10
PREP TIME 10 min
TOTAL TIME 40 min
GLUTEN FREE NO
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.
EMAIL SUBMISSION WIDGET WILL GO HERE.
*Original recipe and photo by Cathy, Lemon Tree Dwelling
