Corn Bread Stuffing with Sausage

By Yankee Magazine

Dec 14 2007


This makes a full-flavored and substantial corn bread stuffing with sausage which pairs well with chicken or turkey. Allow about 3/4 cup per pound of bird. Publick House, Sturbridge, Massachusetts


Makes about 10 cups


1 pound sausage meat
2 tablespoons water
1 medium onion, chopped
1 cup finely diced celery
1 teaspoon poultry seasoning
8 cups corn bread crumbs


Cook sausage meat in a frying pan with water over low heat. When sausage is cooked remove from heat. Cook the onion and celery in the sausage fat; add salt and poultry seasoning, and combine this with the sausage meat and corn bread crumbs. Add chicken stock or milk if a more compact stuffing is desired.