Sausage-Cornbread Stuffing the Editors of Publications International, Ltd.
Makes 12 cups stuffing
|8||ounces bulk pork sausage (regular or spicy)|
|1/2||cup (1 stick) butter or margarine|
|2||medium onions, chopped|
|2||cloves garlic, minced|
|2||teaspoons dried sage|
|1||teaspoon poultry seasoning|
|1||package (16 ounces) prepared dry cornbread crumbs|
|3/4||to 1-1/4 cups chicken broth|
|Sage leaves for garnish (optional)|
- Brown sausage in large skillet over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; set aside. Wipe skillet with paper towels to remove grease. Melt butter in same skillet over medium heat until foamy. Cook and stir onions and garlic in butter 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning; cook 1 minute more.
- Combine cornbread crumbs, sausage and onion mixture in large bowl. If stuffing is to be cooked in turkey, drizzle 3/4 cup broth over stuffing; toss lightly until evenly moistened.* (Do not stuff turkey until just before ready to roast.) Stuff body and neck cavities loosely with stuffing. Roast according to package directions.
- If stuffing is to be cooked separately, drizzle 1-1/4 cups broth over stuffing; toss lightly until evenly moistened.* Transfer to 3-quart casserole. Preheat oven to 350°F. Bake 45 minutes (55 to 60 minutes if refrigerated) or until heated through. For drier stuffing, uncover during last 15 minutes of baking. Garnish, if desired.
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