Cornbread Stuffing

My mom made this every year...enough said! To save time, chop the onions and celery in the food processor. Make sure your dried sage smells fragrant, if it doesn't purchase a new bottle before starting this recipe.

Plan Ahead Tip: This recipe must be made the day BEFORE you plan to cook your turkey. It must be refrigerated overnight to allow the cornbread to soak up the chicken broth. I use Pepperidge Farm Corn Bread, it takes one-12oz. bag. This recipe will make enough to stuff a 25lb. bird. I always make a double batch, and place the other half in a greased 13" x 9" pan. Bake at 350° for 1 hour or until well browned. Serve as a side dish.

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Prep Time 20

Cook Time 1

Servings: 10

Course: Thanksgiving

Ingredients Method

Ingredients

1 lb. pork sausage (I use Regular Jimmy Deans)
2 small onions diced
4 stalks celery diced
2 teaspoons dried sage
5 cups chicken broth or stock (I like the cartons of Kitchen Basics)
2 eggs lightly beaten
5 cups cornbread
¼ teaspoon pepper

Method

Cook sausage, onions, and celery over medium heat in a skillet until sausage is no longer pink.
Place in a large bowl and let cool slightly. Add cornbread, sage, pepper, broth, and eggs.
Mix well and refrigerate overnight.
Stuff bird as directed in The Turkey section.
Do not consume; dispose after using to flavor turkey as it cooks.