BioFarm Sausage & Herb Stuffing

🧂 Ingredients

•    1 lb BioFarm brisket sausage (mild or jalapeño), casing removed

•    1 large onion, diced

•    3 stalks celery, chopped

•    2 carrots, finely chopped

    •    3–4 cloves garlic, minced

    •    8 cups cubed rustic bread (sourdough, whole-grain, or day-old farm loaf)

    •    2½ cups BioFarm bone broth (or clean homemade chicken/beef stock)

    •    2 tablespoons BioFarm tallow or grassfed butter

    •    2 tablespoons olive oil (optional, for extra moisture)

    •    1 tablespoon fresh sage, chopped

    •    1 tablespoon fresh thyme leaves

    •    ½ teaspoon sea salt

    •    ½ teaspoon black pepper

    •    1 apple, diced (optional — adds sweetness that balances the spice)

    •    ¼ cup chopped parsley

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🍳 Instructions

    1.    Cook the sausage:

In a large skillet, brown the brisket sausage over medium heat until fully cooked. Break into small crumbles and set aside.

    2.    Sauté the vegetables:

In the same skillet, add tallow or butter. Sauté onion, celery, carrot, and garlic until soft and fragrant, about 8–10 minutes.

    3.    Combine base:

In a large bowl, toss together the cubed bread, cooked sausage, sautéed vegetables, herbs, salt, pepper, and (if using) diced apple.

    4.    Add broth:

Slowly pour in warm bone broth, tossing gently until the bread is evenly moistened but not soggy. Add a drizzle of olive oil if it needs more richness.

    5.    Bake:

Transfer to a greased 9x13” baking dish, cover loosely with foil, and bake at 350°F for 30 minutes.

Remove foil and bake another 10–15 minutes until the top is crisp and golden.

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🌿 BioFarm Notes

    •    The jalapeño version gives a subtle, cozy heat that pairs beautifully with roasted turkey and honey-glazed carrots.

    •    The mild sausage version is perfect for families or traditional tables.

    •    Add chopped pecans or cranberries if you’d like a festive twist.