New Collection of Stuffing Recipes Unveiled by Jones Dairy Farm

Jones Dairy Farm, a family-owned and operated company based in Fort Atkinson, Wisconsin, has launched its first-ever stuffing-themed microsite. The site – – offers visitors more than 25 distinctively delicious stuffing recipes featuring Jones Dairy Farm products such as all natural sausage, dry-aged bacon, Canadian bacon, naturally-smoked ham, and scrapple.

The recipe collection includes classic stuffing renditions, as well as options for more adventurous palates. As a testament to the company’s commitment to customers who live a gluten-free lifestyle, the microsite features a number of recipes for gluten-free stuffing, including Cheddar Beer Bread and Jones Sausage StuffingWild Rice, Dried Cherry and Jones Sausage Stuffing and Wild Rice and Water Chestnut Stuffing with Jones Sausage.

“In our household, enjoying delicious food with family and friends around the dinner table is a wonderful way to spend the holidays,” says Philip Jones, sixth generation family president at Jones Dairy Farm. “We hope these new recipes make their way onto your table this holiday season, inspiring new traditions that continue for years to come.”

For more delicious holiday recipes, visit Jones Dairy Farm’s website,, or follow the company on Facebook.

To get your holiday menu started, check out these tasty recipes from Jones Dairy Farm’s


Wild Rice and Water Chestnut Stuffing with Jones Sausage (pictured above)

Makes 6 servings


1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll

2 tablespoons grape seed oil

1 1/2 cups onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 cup whole water chestnuts

1/2 cup dried cranberries

6 cups cooked wild rice

Salt and pepper to taste

1-2 tablespoons butter, cut into small pieces



1. Cook sausage in skillet over medium-heat, until sausage is no longer pink; crumble as it cooks. Drain and set aside.

2. Heat grape seed oil in large skillet over medium-high heat. Add onions, carrots, and celery and sauté 3-5 minutes, or until soft. Add water chestnuts and cranberries; mix well and heat through. Add cooked sausage; mix well. Add cooked wild rice, stir to combine. Cook until all ingredients are heated through; season with salt and pepper.

3. Top stuffing with 1-2 tablespoons butter; toss to combine. Serve stuffing immediately as a side dish or stuff into turkey (or other bird) as you would traditional stuffing.


jones cheddar beer bread stuffingCheddar Beer Bread and Jones Sausage Stuffing

Makes 8 servings


For the Cheddar Beer Bread

2 cups finely ground almond flour

1/4 cup coconut flour

2 tablespoons unflavored whey protein powder

2 teaspoons baking powder

1/2 teaspoon garlic powder

1 1/4 cups (5 oz) cheddar cheese, shredded and divided

2 large eggs

1/4 cup butter, melted

3/4 cup gluten-free beer


For the Stuffing

2 tablespoons butter

1/2 cup yellow or white onion, diced

1 red pepper, chopped

1 jalapeño pepper, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll

3/4 cup chicken broth

2 large eggs

1/4 cup whipping cream



1. To make cheddar beer bread, preheat oven to 325°F and grease a 9×9-inch square pan.

2. In a large bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and garlic powder. Stir in 1 cup cheddar cheese.

3. Add eggs, butter, and beer to mixture and stir vigorously until well combined. Spread batter into prepared pan and sprinkle with remaining cheese. Bake 25 to 30 minutes or until bread is golden brown and firm to touch.

4. Remove and let cool about 15 minutes; transfer to wire rack to cool completely.

5. To make stuffing, preheat oven to 200°F and cube bread into 1/2-inch pieces. Spread in single layer over large baking sheet and bake 2 to 3 hours, or until browned and dry to touch. Turn off oven and let cool completely inside to continue drying (you can even leave it overnight).

6. Remove bread from oven and preheat to 325°F. Grease 9×13-inch baking dish. Heat butter in large skillet over medium heat. Once melted, add onion and sauté 4 minutes. Add peppers and salt and pepper. Cook until all vegetables are tender, about 5 minutes more. Transfer to large bowl.

7. Add sausage to pan and sauté until just cooked through, about 8 to 10 minutes, breaking up any large chunks with wooden spoon. Transfer to bowl with vegetables. Add dried cubed bread to bowl and stir in broth, tossing to combine.

8. In a small bowl, whisk together eggs and cream. Pour over sausage/bread mixture and mix well. Transfer to prepared baking dish and bake 30 minutes, uncovered, until top is crusty and browned.


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