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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
3 hrs
Cal/Serv:
199
Seasoned with fresh sage and aromatics, Joe Randall's cornbread-sausage stuffing lends hearty, homestyle flavor to his Butter-Roasted Turkey (pictured). Complete the feast with Randall's Mom Pan's Creamy Mashed Potatoes and Sun-Dried Cherry and Cranberry Salsa.
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Ingredients
- 4 Tbsp. unsalted butter
- 1 small onion, finely diced
- 1 rib celery, finely diced
- 1 tsp. poultry seasoning
- 1 cup chicken stock
- 3 cups crumbled cornbread
- 1/2 lb. sage pork sausage, cooked and crumbled
- 1 Tbsp. chopped fresh sage
- 1/8 tsp. cayenne pepper
- Kosher salt and freshly ground black pepper
Directions
- Step 1In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
- Step 2In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to over mix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350°F for 40 to 45 minutes, or until golden brown and heated throughout.
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