serving
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Cornbread & Sausage Stuffing
U.S.
Serves
Effort:
Sched:
DoAhead:		 1 bird
***
1 hr
Yes
Dev Note: try with 10 oz apple. A savoring 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. If your turkey is less than 20 pounds you should have stuffing left over which you can bake as dressing or just eat it as fried.

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

2
oz
oz
oz
oz
c
c
cl
oz
#


---
c

Recipe Cornbread
Black Mushroom dry
Celery w/leaves
Onion
Bell Pepper Red
Sage, fresh (1)
Parsley flat leaf
Garlic
Bacon smoked
Sausage (2)
Salt
Pepper
--------
Stock (if cooking
as dressing (2))
Eggs
    Prep
  1. Make CORNBREAD and let it cool completely and cut into cubes about 3/4".
  2. Soak MUSHROOMS in warm water 1/2 hour, remove stems and dice medium.
  3. Dice CELERY, ONION and BELL PEPPER small, chop SAGE and PARSLEY small, mix all.
  4. Chop GARLIC fine.
  5. Cut BACON into small peices.
  6. Crumble SAUSAGE so you can distribute it quickly in the pan.
    7. Run
  7. In a large sauté pan, fry bacon gently until it has rendered fat and shows a touch of brown, then stir in the Garlic and fry unitl is shows a touch of color. Add Sausage and Mushrooms and fry until sausage is no longer pink.
  8. Stir in the Celery mix and fry stirring until onion become translucent.
  9. Season to taste with Salt and Pepper.
  10. 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-2).
NOTES:
  1. Sausage: I use Jimmy Dean 1# chubs. If you use the "Sage" version cut back a bit on the Fresh Sage.
  2. 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.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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