Chicken Cranberry Sausage. Nothing says Thanksgiving like the flavors of Cranberry, nutmeg, ginger and cinnamon. These flavors shine in our chicken cranberry sausage. Made in a breakfast sausage sized link they are great for breakfast or as a wonderful addition to your thanksgiving stuffing.
Below is a stuffing recipe made by Erin (Ron and Sheila’s daughter) and our friend Dana. It is a flavorful stuffing that uses our cranberry sausage and is gluten free so that everyone will be able to enjoy it.
Cranberry Sausage Wild Rice Stuffing with Figs
1 cup brown rice
1 cup wild rice
2 packages Sunworks cranberry breakfast sausage
1 onion diced fine
1 ½ cups celery, sliced
1 cup dried figs, chopped
¾ cup chicken broth
1 teaspoon Salt
4 tablespoons butter (if baking in casserole)
Cook brown rice and wild rice according to package directions; put aside in a big bowl. Squeeze sausage meat from casings and fry until it just starts to brown and is fully cooked. Add sausage (and any liquid from the pan) to rice, then put the onion and celery in the pan. Fry until both are soft, about 10 minutes, then add to the rice mixture. Add the dried figs, chicken broth and salt, mix everything together. Use this mixture to stuff your turkey, or bake covered in a casserole for 20-30 minutes, until heated through. If using a casserole dot top with butter before baking.
Recipe by Dana Meroniuk and Erin Paulson of “Two Clever Cooks”