Cranberry Ginger Chicken Stuffing Squares

Shopping List

1 Pack - Fuge Cranberry Ginger Chicken Sausage

Parchment Paper

Butter

1/2 Cup - Green Onion, chopped (green part only)

1 Egg

1 Can (227ml) - Water Chesnuts, rough chopped

1/2 Cup - Chicken Stock or Water

2 Cup - Day Old Bread, 1/2" Cubed

Taking a twist on a popular Anna Olson inspired recipe, we have created our own using our Cranberry Ginger Chicken Sausage. This festive square is so easy to make you will want to have lots on hand to take to a potluck, use as a holiday dinner side dish, or as a snack while watching a Christmas movie. This savoury square freezes brilliantly. Defrost and reheat for a few minutes and you have your favourite addition to any holiday event.  The best thing about this recipe is the sausage has all the flavour and seasoning that you need. There is no need to measure out any spices or herbs.

Directions

Preheat oven to 350 degrees

Grease, and line with parchment paper a 9"x9" square pan

Remove sausage from the casing and saute over medium heat until cooked. Make sure to break the meat apart with a spoon or spatula as it is cooking. Let cool, if there are any large chucks place on a cutting board and rough chop. 

Place all ingredients in a bowl and mix well. The mixture should clump together but not be soaking wet. 

Put all ingredients into baking pan and spread evenly.

Bake for 40-45 minutes.

Allow to cool, cut into squares and store in the fridge for up to 3 days or in the freezer for up to one month. 

Reheat in the oven at 300 degrees for 5-10 minutes before serving at a later date.