Colorado Proud December
The month of December has the folks at Colorado Agriculture Department’s Markets division turning their attention to pork.
The Colorado Proud Program is highlighting locally raised pork in a recipe from Chef Jason Morse of 5280 Culinary.
Trotta: This is an Italian Pork Sausage Stuffing. We think it’s perfect for holiday time because it goes great with holiday ham or pork loin, or inside a pork chop. There’s a lot of things you can buy that are still Coloraod Proud at your local grocery store like carrots, celery, onions, dried apples, dried blueberries. The recipe is savory and is meant as a side dish and features that Italian pork sausage. Pork is a super versatile protein it’s a good source of vitamins and minerals and a holiday favorite.
Danielle Trotta, Business Development Specialist with the CDA says Colorado pork producers rank 15th in the nation in the number of market hogs and pigs and 12th in the nation for breeding hogs and pigs.
Trotta: “We just encourage everyone to check your local grocery stores and supermarkets for local pork products or buy direct from your local farmer and enjoy some of this pork sausage stuffing.
You find the link for that Italian Pork Sausage Stuffing at the CDA website and reprinted Colorado Ag Today and AGINFO.NET
Colorado Pork Provides Delicious Options for Festive Holiday Meals | Department of Agriculture
Pork Sausage Stuffing
Serves 10 – 12 people. Prep time: 15 minutes. Cooking time: About 20 minutes.
2 packages, 12 oz. each Cornbread, prepared
1 package, 16 oz. Italian pork sausage
½ cup Carrots, peeled and diced small
½ cup Celery, with leaves, diced small
½ cup Yellow onion, yellow, peeled and diced small
¼ cup Blueberries, dried
¾ cup Dried apples, chopped
1 clove Garlic, crushed
1-2 cups Low sodium chicken stock, as needed to make the stuffing
Rub A Dub seasoning, to taste
Cook the cornbread as instructed on the package, allow to cool, and break into medium pieces. Heat a small stockpot and add the sausage. Cook until half done and fat has rendered, open the lid, and rotate corn to the next side. Add the vegetables and fruit. Sauté until caramelized. Add the cornbread pieces and stir to combine. Stuffing should be wet enough to hold together well. Add enough stock until this is achieved. Season to taste with Rub A Dub and remove from the pan. Place onto a cookie sheet and chill well.
The stuffing can be made one day ahead of time. Reheat the next day covered, at 350 degrees until temp reaches 155 degrees. Shelf life is one week. After reheating, shelf life is one day.
Enjoy with a glass of Colorado wine such as Carlson Vineyards NSFW White Blend from Carlson Vineyards in Palisade, Colorado. This wine is part of the 2019 Colorado Governor’s Cup Collection, which includes wines that best represent Colorado’s wine industry as selected by a panel of national and Colorado wine professionals.