Sausage, Apple & Cranberry Stuffing

Serves 10

Ingredients:

  • 1 1/2 cups cubed whole wheat bread
  • 3 3/4 cups cubed white bread
  • 1 pound loose sweet sausage
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 1/2 teaspoons dried sage
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 1 cooked turkey liver, finely chopped
  • 3/4 cup turkey stock
  • 4 tablespoons unsalted butter, melted

Directions:

  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill, or spoon into buttered casserole dish, dot with butter and cover with foil. If cooking outside the bird, cook covered for 30 minutes, then uncovered for 15 minutes or until lightly browned.

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens
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