Corn Bread–Sausage Stuffing
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.
- 1⁄2 lb. butter
- 3 medium yellow onions, peeled and finely chopped
- 1⁄2 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
- 1⁄4 cup bual, malmsey, or other sweet Madeira
- 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.
- 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.
- 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.