Food
Corn Bread and Sausage Stuffing
By Yankee Magazine|Nov 27 2007|
When serving this recipe for corn bread and sausage stuffing, substitute dinner rolls for corn bread in your menu.
Yield
Makes enough for an 8- to 10-pound bird.
Ingredients
1 pound bulk sausage meat
1/2 cup chopped onion
1/2 teaspoon sage
1/2 teaspoon thyme
8 cups crumbled corn bread
Salt and pepper to taste
Instructions
In heavy skillet cook sausage and onion slowly over medium heat until meat is brown. Drain off excess fat. Stir in seasonings and bread crumbs, season with salt and pepper, and stuff loosely into turkey.
