|
Sausage
and Cornbread Stuffing |
INGREDIENTS: |
| |
16 tablespoon butter
3 medium yellow onions, peeled and finely chopped
1/2 head celery, trimmed and finely chopped
1 tablespoon finely chopped fresh rosemary
Salt and freshly ground black pepper
1 lb. pork sausage, removed from casings
6 cups crumbled corn bread (see recipe)
1/2 bunch parsley, trimmed and finely chopped
1/4 cup bual, malmsey, or other sweet madeira
Using homemade corn bread greatly improves this stuffing. |
DIRECTIONS: |
|
1. |
Preheat oven to 350 degrees. Melt butter in a large, heavy-bottomed
skillet over medium-low heat. Add onions, and cook without browning,
stirring often, until very soft, about 20 minutes. Add celery and
rosemary; then generously season with salt and pepper, and cook for
5 minutes more. Remove from heat, and transfer to a large mixing
bowl. |
|
2. |
In the same skillet, cook sausage over medium heat, breaking meat up
with a fork, until just cooked through, about 10 minutes. Transfer
sausage to onion-celery mixture. Add corn bread, parsley, and
madeira, adjust seasonings, and mix well. |
|
3. |
Spoon warm stuffing into turkey, truss, and bake. Or transfer
stuffing to a buttered baking pan, and bake until hot and golden on
top, 30 - 45 minutes |
|
|
Source: Heritage Acres |
|
