Corn Bread Stuffing with Sausage

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Corn Bread Stuffing with Sausage

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

Yield: Makes about 10 cups


  • 1 pound sausage meat
  • 2 tablespoons water
  • 1 medium onion, chopped
  • 1 cup finely diced celery
  • Salt
  • 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.


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