Tasty Holiday Stuffing
1 large load French bread torn or cut into 1″ pieces (you can also use cornbread and French bread for a total of approximately 8 cups crumbs)
3 TBSP unsalted butter
1/2 medium yellow onion, chopped
1 1/2 stalk celery, chopped
1 tart apple, peeled and chopped into 1/2″ pieces
3/4 lb breakfast sausage
1/2 jar Just Jan’s Balsamic Onion Savory Spread
1 cup chicken stock
3 TBSP flat leaf parsley, chopped
1 tsp fresh sage
2 tsp fresh thyme
Kosher salt & fresh ground pepper, to taste
Preheat the oven to 250º. On a cookie sheet, spread out the cut up bread and bake until dried but not toasted, about 30 mins.
Turn up the oven to 375º
In a medium size sauté pan, melt the butter and add the onion cooking for about 3 mins, then add the celery and apples cooking an additional 8-10 minutes. Transfer to a large bowl using a slotted spoon.
In the same pan, crumble and cook the sausage until cooked through about 8-10 minutes. Transfer the sausage to the bowl with the onion mixture. Add the bread & herbs stirring to combine.
In a sauce pan, warm the chicken stock and add the 1/2 jar of Just Jan’s Balsamic Onion spread. Heat on medium for 3 minutes and add to the bread mixture.
Transfer to a baking dish and bake for 50 minutes to an hour stirring half way through the baking. If you’re cooking a turkey or chicken and have access to the pan drippings – I like to drizzle a little over the top during baking.