Sausage-Cornbread Stuffing

This recipe is part of the recipe for Roast Turkey with Pan Gravy


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


  1. 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. Add onions and garlic; cook and stir 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning; cook 1 minute more.
  2. 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. Stuff body and neck cavities loosely with stuffing. Stuffing may be prepared up to 1 day before using. Do not stuff turkey until just before ready to roast. See page 00 for roasting instructions. If stuffing is to be cooked separately, drizzle 1-1/4 cups broth over stuffing; toss stuffing lightly until evenly moistened. Transfer to 3-quart casserole.
  3. 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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