Cornbread & Sausage Dressing
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Cornbread & Sausage Stuffing


North America
Stuffs:
Effort:
Sched:
DoAhead:  		 1 bird
***
1 hr
Yes		 A savory stuffing for a whole turkey, Of course you can make it as a dressing (stuffing cooked separately - Note-2), but I usually stuff the turkey with hot stuffing moments before putting it in the oven.




1
1
6
12
6
1
1/2
3
6
1
tt
tt
---
2

2

oz
oz
oz
oz
c
c
cl
oz
#


---
c


Cornbread (1)
Black Mushroom dry  
Celery w/leaves
Onion
Bell Pepper Red
Sage, fresh (2)
Parsley flat leaf
Garlic
Bacon smoked
Sausage (3)
Salt
Pepper
--------
Stock (if cooking
as dressing (3))
Eggs
Prep
  1. Make CORNBREAD. Let it cool completely and cut into cubes about 3/4".
  2. Soak MUSHROOMS in warm water 1/2 hour, remove stems and dice fairly small.
  3. Dice CELERY, ONION and BELL PEPPER small. Chop SAGE and PARSLEY small. Mix all.
  4. Crush GARLIC and chop fine.
  5. Cut BACON into small peices.
  6. Crumble SAUSAGE so you can distribute it quickly in the pan.
Run
  1. In a spacious sauté pan, fry bacon gently until it has rendered fat and shows a touch of brown, then stir in the Garlic and fry until is shows a touch of color. Add Sausage and Mushrooms and fry until sausage is no longer pink.
  2. Stir in the Celery mix and fry stirring until onion become translucent.
  3. Season to taste with Salt and Pepper.
  4. Just before you will stuff the turkey, bring the stuffing up hot and stir in Cornbread. As soon as you can handle it, stuff away. Any left can be baked as dressing ( Note-3).
NOTES:
  1. Corn Bread:   One recipe for our Cornbread is the right amount for this recipe.
  2. Sausage:   I use Jimmy Dean 1# chubs. If you use the "Sage" version cut back a bit on the Fresh Sage.
  3. Dressing:   To bake as dressing, mix in the bread cubes and put all in 4-quart baking dish. Beat 2 Eggs with 2 cups of chicken stock and mix into dressing before baking 30 minutes or so at 375°F. See Turkey Dressing & Stuffing for details.
  4. Development Note:   One whole Apple cut into small pieces might go very well in this dressing.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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