Cornbread Dressing with Sage and Pork Sausage
By Joe Randall
Seasoned with fresh sage and aromatics, Joe Randall's cornbread-sausage stuffing lends hearty, homestyle flavor to his Butter-Roasted Turkey (pictured). Complete the feast with Randall's Mom Pan's Creamy Mashed Potatoes and Sun-Dried Cherry and Cranberry Salsa.
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 3 hrs
- Cal/Serv:
- 199
Ingredients
- 4 tbsp.
unsalted butter
- 1
small onion, finely diced
- 1
rib celery, finely diced
- 1 tsp.
poultry seasoning
- 1 c.
chicken stock
- 3 c.
crumbled cornbread
- 1/2 lb.
sage pork sausage, cooked and crumbled
- 1 tbsp.
chopped fresh sage
- 1/8 tsp.
cayenne pepper
Kosher salt and freshly ground black pepper
Directions
- Step 1In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
- Step 2In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to over mix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350°F for 40 to 45 minutes, or until golden brown and heated throughout.
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