Jones Dairy Farm Expands Stuffing Recipe Collection at

Nov 11, 2015, 10:00 ET from Jones Dairy Farm

FORT ATKINSON, Wis., Nov. 11, 2015 /PRNewswire/ -- In preparation for Thanksgiving, Jones Dairy Farm has added more than 20 new recipes to its one-of-a-kind stuffing recipe collection on The site, which launched last year, is the ultimate resource for stuffing, sharing nearly 50 delicious recipes featuring Jones Dairy Farm products such as all-natural sausage, dry-aged bacon, Canadian bacon and naturally-smoked ham.  

The expanded collection includes recipes that range from classic to adventurous. New recipes include Poutine Stuffing with Jones Sausage, Jones Ham and Cheese Croissant Stuffing, Pumpkin Pie Stuffing with Jones Bacon and Jones Sausage and Buttermilk Biscuit Stuffing. Visitors to the site will also find gluten-free recipes, cooking tips, videos and interactive polls about Thanksgiving foods and traditions.

"Thanksgiving is the perfect time to enjoy the company of your friends and family around the table," said Philip Jones, sixth generation family president at Jones Dairy Farm. "We hope that our new recipes become a part of your special celebration and are enjoyed for years to come."  

One of the new recipes, Ham and Cheese Croissant Stuffing, is included below with a high-resolution image.

For more delicious holiday recipes, visit Jones Dairy Farm's website,, or follow the company on Facebook, Instagram and Twitter.


About Jones Dairy Farm
Based in Fort Atkinson, Wisconsin, Jones Dairy Farm products offer the old-fashioned quality one would expect from a family business started in 1889. Jones Dairy Farm produces the highest quality all-natural sausage, ham, dry-aged bacon, liver sausage and Canadian bacon for consumers around the world. The Gluten-Free Certification Organization (GFCO) has certified many Jones Dairy Farm products as gluten-free.

Ham and Cheese Croissant Stuffing
Recipe by Jonathan, The Candid Appetite

Prep: 30 min
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6-8 servings

6 large pain croissants, torn into pieces
1 tablespoon oil
1 tablespoon unsalted butter
2 (7oz) packages Jones Dairy Farm Ham Steaks, cubed
1 medium yellow onion, chopped
4 green onions, chopped
2 garlic cloves, minced
2 medium leeks, sliced and cleaned
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons chicken stock
2 teaspoons Dijon mustard
1/2 cup shredded gruyere cheese

Preheat oven to 350oF. Lightly grease 2-quart baking dish with butter or cooking spray, set aside.

Spread croissant pieces in an even layer on baking sheet and bake for 5 to 8 minutes to toast. Remove from oven and allow to cool completely.

Place large saucepan over medium-high heat with oil and butter. Melt butter; add ham. Cook for 2 to 3 minutes, stirring occasionally, until brown and crispy.

Add onion, green onions, garlic and leeks; saute until soft and translucent, about 8 minutes. Stir in thyme, rosemary, oregano, salt and pepper. Cook for 1 to 2 minutes.

Add toasted croissant pieces, chicken stock, Dijon mustard and half cheese. Stir until evenly combined; should be somewhat moist. Transfer to prepared baking dish and sprinkle with remaining cheese. Bake for 20 to 25 minutes or until heated through and golden brown on top.

Contact: Amanda Triest

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SOURCE Jones Dairy Farm