Family-owned and Operated Company Showcases Wisconsin Roots in New Collection of Stuffing Recipes
For Antigo Times
FORT ATKINSON, Wis. – Jones Dairy Farm is bringing classic Wisconsin flavors to the Thanksgiving table with a collection of new stuffing recipes that celebrate iconic ingredients from the company’s home state. The recipes are featured on the site StuffingAndMore.com, which offers visitors nearly 50 delicious stuffing recipes featuring Jones Dairy Farm products such as all-natural sausage, dry-aged bacon, Canadian bacon and naturally-smoked ham.
The new Wisconsin-inspired recipe collection draws inspiration from well-known products created in the state – Wisconsin cheese, cheese curds, beer, and cranberries. The new recipes include:
- Beer and Cheese Stuffing Muffins with Jones Baconcontaining Wisconsin Cheddar Cheese and New Glarus Spotted Cow Beer.
- Jones Bacon, Brussel Sprout and Cranberry Stuffingfeaturing Tyranena Brewing Company Rocky’s Revenge Beer and dried cranberries
- Hot and Spicy Cheesebread Stuffing with Jones Sausagemade with Stella’s Hot & Spicy Cheesy Bread and Wisconsin cheddar cheese
- Poutine Stuffing with Jones Sausagetopped with Wisconsin cheese curds and gravy
- Brandy and Cranberry Dressing with Jones Sausageboasting fresh Wisconsin cranberries
Visitors to the site will also find gluten-free stuffing recipes, cooking tips, videos and an interactive polls about Thanksgiving foods and traditions.
“For more than 126 years, my family and the Jones Dairy Farm company have called Wisconsin home,” said Philip Jones, sixth generation family president at Jones Dairy Farm. “We’re proud to be from this beautiful state and we know that other Wisconsinites are too. We hope these new recipes remind our neighbors and friends that Wisconsin isn’t just where we live, it’s a part of our family traditions.”
Prep: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8-10 servings
For the Stuffing:
12 cups dried bread cubes
2 (12 oz) packages Jones Dairy Farm All Natural Pork Sausage Roll, cooked and crumbled
1 1/2 cups chicken broth
1 cup scallions, chopped
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
12 ounces cheese curds
For the Gravy:
4 tablespoons butter
1/4 cup flour
4 cups chicken or beef broth
1 tablespoon cider vinegar
1 tablespoon ketchup
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Combine dried bread cubes, cooked sausage, chicken broth, scallions, parsley and pepper in large mixing bowl.
Spoon into 9×13-inch casserole dish. Bake at 350˚F for 30 minutes or until golden brown.
While stuffing is baking, combine butter and flour in medium saucepan. Heat over medium heat for 1-2 minutes, stirring constantly.
Add broth, cider vinegar, ketchup, worcestershire sauce, salt and pepper. Bring to a boil and cook until thickened, stirring often.
Once stuffing is golden brown, remove from oven and top with cheese curds. Pour gravy over stuffing and serve.