Pastured pork sugar-free bulk breakfast sausage (the same product as our Pork Sausage).
Skip the box! Here is our favorite stuffing recipe that can also be made ahead:
What you'll need:
1 lb loaf of bread, cubed (use French, sourdough or a mix, see HERE for guidance)
5 Tbsp butter
2 medium onions
8 oz or 1/2 medium fennel bulb (if omit, double the celery)
6 oz or 2 stalks of celery, diced
3 cloves garlic, diced
1 lb or 2 medium apples, cubed (gala, pink lady, honeycrisp work best)
1 small bunch fresh sage
1 small bunch fresh thyme
1 small punch fresh parsley
2 tsp sea salt
1/4 cup dry white wine
1 1/2 cups chicken or pork broth
1 large egg
In general you will cook up your sausage until it’s browned, the celery and onions go into the pan along with some butter, and are cooked until tender. The apples are cooked until they begin to soften. The sausage, veggies and apples get tossed with bread cubes, chicken broth/wine, eggs and herbs, then the stuffing goes into the oven to bake.
For all the instructions and to print the recipe go HERE.
Pork, Water, Sea Salt, Black Pepper, Ground Sage, Mustard Seed, Onion Powder