Recipe by DecemeberMom
From Martha Stewart's magazine. Haven't tried this one. Here's a hint for baking extra stuffing, though: An hour or so before serving, moisten stuffing in pan with reheated broth (up to 1 cup). Bake, covered, 30 minutes, then uncover and bake until brown on top, 15-30 minutes.
Top Review by Denise!
Wow - this was the star at our holiday table this year. My DH went crazy for this and he's never been one to like a side over meat options. I didn't saute the veggies, just diced them very fine and I added a lot of stock, I like a very wet dressing. The amount of fresh sage is perfect. I didn't add additional salt due to the stock and sausage and it certainly doesn't need any more salt. I didn't measure the cornbread, just made a 9x12 pan the day before. This is it, the new family favorite. Thanks for the recipe.
- 1 lb fresh pork sausage, casings removed, crumbled (plus optional giblets, diced)
- 1 large onion, finely chopped (2 cups)
- 3 stalks celery, finely chopped (1.5 cups)
- coarse salt
- 2 lbs prepared cornbread, cut into 3/4 inch cubes (12 cups)
- 3 tablespoons finely chopped fresh sage
- 3 large eggs, lightly beaten
- 1 -2 cup chicken broth
Directions See How It's Made
- Preheat oven to 350*.
- In a large skillet, cook sausage (and giblets, if using) over med-high heat, stirring often, until browned and cook through, 5-8 minutes.
- Set sausage aside.
- To pan, add onion, celery and 1/4 Cup water.
- Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until veggies soften, about 10 minutes.
- Season generously with salt and pepper.
- Add sausage.
- Add cornbread, sage and eggs to sausage and veggies.
- Bring broth to a simmer in a small saucepan; pour 1/2 Cup over stuffing, and toss gently.
- If needed, add up to 1/2 Cup more broth, until stuffing feels moist but not wet.
- Stuff into turkey.
- Spoon remaining stuffing into a baking pan, and bake accordingly.