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.


Makes enough for an 8- to 10-pound bird.


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


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.