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Holiday Stuffing

Author: Andrea Slonecker
Serves: 8

Featuring our Cranberry Red Wine pork sausage, this side will be the highlight of your holiday table.


  • 1 (16oz) loaf artisan bread, cut into 1/2-inch cubes
  • 1/2 cup (1 stick) unsalted butter
  • 1 sweet yellow onion, chopped
  • 3 celery ribs, sliced
  • 2 Zupan’s Cranberry Red Wine Sausages, casings removed
  • 2 pears or apples, stemmed, cored, and cut into 1/2-inch chunks
  • 2 cups chicken broth or homemade turkey stock
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 tbsp finely chopped fresh sage


Preheat the oven to 375°F. Spread the bread cubes on a large rimmed baking sheet and toast them in the oven until lightly browned, 12 to 20 minutes (depending on the moisture content of the bread).

Meanwhile, grease a 3-quart shallow baking dish with about 1 tbsp of the butter. Melt the remaining butter in a 12-inch skillet over medium heat. Add the onion and celery and cook until translucent and beginning to brown, 10 to 15 minutes. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5 minutes. Add the pears and continue cooking until they are softening, about 3 minutes. Pour in the stock, add the salt and pepper and bring to a simmer.

Place the toasted bread cubes in a large bowl and add the parsley and sage. Pour the hot sausage mixture over the bread cubes and toss until evenly moistened. Taste and adjust the seasoning.

Loosely pack the stuffing into the prepared baking dish and cook, uncovered, until the top forms a deep brown crust, 25 to 30 minutes.


Main Dishes

Toad in the hole

Author: Andrea Slonecker
Serves: 4

A classic English dish of sausages baked into a crisp Yorkshire pudding with cider-onion gravy.