A Great Twist on Your Classic Stuffing

Jones Dairy Farm, a sixth generation family-owned and operated business based in nearby Fort Atkinson, Wisconsin, is bringing classic Wisconsin flavors to the Thanksgiving table with a collection of new stuffing recipes that celebrate iconic ingredients from the company’s home state. The recipes are featured on the site StuffingAndMore.com, which offers visitors nearly 50 delicious holiday stuffing recipes featuring Jones Dairy Farm products such as all-natural sausage and dry-aged bacon. Chef Kate Lulloff from Fox Valley Technical College joins us to make a Poutine Stuffing that features Jones Sausage and Wisconsin Cheese Curds.

For more information, visit JonesDairyFarm.com. And check out the recipe below:

Poutine Stuffing with Jones Sausage

Recipe by Cathy, Lemon Tree Dwelling

Prep: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8-10 servings

INGREDIENTS:

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

DIRECTIONS:

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.

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