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Cornbread Sausage Stuffing




Source of Recipe


David


List of Ingredients




Cornbread Sausage Stuffing from David


1 pound breakfast sausage. uncooked but crumbled
1 cup finely diced onion
2 cups chopped celery
4 cups soft bread cubes
2 cups of seasoned dry bread cubes
1 tbsp poultry seasoning
1 TBSp sage (dried)
Salt and black pepper
Pan of cornbread (about 6 cups)
Stock made from Celery, onion, neck and giblets.



Recipe




Place stock ingredients ( celery, onion, cut up giblets, neck) in pot
of water and add poultry seasoning. The night before. Simmer until
giblets are tender, cool and strain (save liquid). Add solids from
stock to sausage, bread cubes and torn cornbread. Add more poultry
seasoning and sage, salt and pepper to taste. Stir in Stock a little
at a time until dressing is solid, but holds together. Stuff Turkey,
slather with mayonnaise, tent breast with foil and roast.


Start bird in 500 degree oven for about 30 minutes (8ntil brown), then
turn down to 300 , tent the breast part with the foil and roast until
done. No need to baste, the bird will be moist, tender and so will
the stuffing.