Traditional Cornbread Sausage Stuffing

By: hypenhide Mood: full of life Date: 09/06/2007 23:50:04 Music: None

This is a recipe to get creative with if you desire. You may use chicken, pork or turkey sausage. Choose from spicy flavors to savory. Or, leave the sausage out all together. This stuffing is also a good canvas if you want to add nuts or dried fruit.

2 1/2 lbs. cornbread

3 tbs unsalted butter or olive oil

1 1/2 cups finely chopped onion

3/4 cup finely chopped celery

2 cloves garlic, chopped fine

2 tsp chopped fresh thyme 1 tsp chopped fresh sage

1/4 cup finely chopped flat leaf parsley

2 fresh sausage links

1 cup chicken or turkey stock

Salt & freshly ground pepper to taste

1. Cut cornbread into 1-inch cubes, place on a large baking sheet and let dry for several hours or overnight. Place in a large mixing bolw. Set aside. Preheat oven to 350*F.

2. In a large skillet, heat butter or olive oil over medium low heat. Add onion, celery and garlic and cook, stirring frequently, until softened but not browned. Stir in the herbs along with a little salt and pepper. Squeeze the sausage from its casings directly into the pan and brown, breaking it up with a wooden spoon, until fully cooked.

3. Add the mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15-inch baking dish.

4. Cover and bake for 20 minutes.

5. Uncover and bake for an additional 20 minutes or until the top is crisp and golden.