I love Thanksgiving. It’s all the fun of Christmas gatherings without having to go shopping. While I’m not a huge fan of turkey (remember my protein problem), I do love the sides: stuffing, mashed potatoes, gravy, cranberry sauce. I can taste them now.
I used to make a very simple bread stuffing up until a few years ago when I switched to a sausage stuffing one of the gals I worked with told me about. Big kiss, Nancy. Now I’ve decided to go a step further and I’ve switched it up to a cornbread sausage stuffing with craisins. Yes, that was angels singing in the background.
The other reason I make this recipe is to use it as a side dish. It always amazes me how satisfying it can be on a chilly night. The Hunka-hunka has even asked for it as the main course. We have simple needs.
1 cup sliced celery
1 cup chopped onion
1 pound sausage
1/2 to 1 cup of crasins (if they are very dry, I soak them in a little warm water before adding)
1/2 cup butter
1 12 ounce box Mrs. Cubbison’s Cornbread Stuffing Mix
2 cups chicken stock
Saute the sausage. Add the celery and onions while the sausage is still pink. Add the butter. When the vegetables are translucent and the butter has melted, add the stuffing mix. Taste for seasoning. I might need salt or extra sage. Add the chicken stock. Let it absorb. Place into your turkey or do as I do, and place into a buttered 9 x 13 inch casserole. Drizzle with melted butter and bake at 375 degrees for about 20 to 30 minutes depending on how crispy you want the top.
* from the Recipe Box:
You can easily make your own corn bread for this recipe if you are not a lazy butt like me. I’d put any leftover cornbread in the freezer until I had enough for a batch.
I don’t like putting stuffing into poultry. I think it always gets too ooey-gooey. I’d much rather have it crispy with the bread maintaining it’s shape and texture. You’ll have to decide the best way for you. Keep me posted.
and remember: The bad news is time flies. The good news is you’re the pilot. Big kiss, Lynn