Corn Bread–Sausage Stuffing

  • Serves

    serves 10-12


Recipes for stuffing—also known in some circles as "dressing", apparently for reasons of Victorian modesty—vary according to taste, geography, and/or ethnic heritage. Rice and pecans show up frequently in stuffings from the South, as does, not surprisingly, corn bread. Corn bread made at home from scratch greatly improves this stuffing.


  • 12 lb. butter
  • 3 medium yellow onions, peeled and finely chopped
  • 12 head celery, trimmed and finely chopped
  • 1 tbsp. finely chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 1 lb. pork sausage, removed from casings
  • 6 cups crumbled Corn Bread
  • Leaves from 1/2 bunch parsley, finely chopped
  • 14 cup bual, malmsey, or other sweet Madeira


Step 1

Preheat oven to 350°. Melt butter in a large heavy-bottomed skillet over medium-low heat. Add onions and cook without browning, stirring often with a wooden spoon, until very soft, about 20 minutes. Add celery and rosemary; then generously season with salt and pepper and cook for 5 minutes more. Remove from heat and transfer to a large bowl.

Step 2

In the same skillet, cook sausage over medium heat, breaking meat up with a fork, until just cooked through, about 10 minutes. Transfer sausage to onion–celery mixture. Add corn bread, parsley, and madeira, adjust seasonings, and mix well.

Step 3

Spoon warm stuffing into turkey, truss, and bake. Or transfer stuffing to a buttered baking pan and bake until hot and golden on top, 30–45 minutes.

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