Recipes for the Web

Barrington Software Incorporated

Cornbread & Sausage Stuffing

For a stuffing with a bit of heat, use hot Italian sausage or even chorizo. Yields 12 to 14 cups.

3/4 lb. sweet Italian sausage (without casings), cut in small chunks

3 to 4 Tbs. rendered bacon fat or butter, if needed

2 cups chopped onion

1-1/2 cups finely chopped celery, including leaves

1-1/2 cups finely chopped bell pepper, preferably a mix of red and green

2 Tbs. finely chopped garlic

1 Tbs. chopped fresh thyme or 1 tsp. dried

Pinch dried chile flakes (optional)

1 tsp. salt

1 recipe Basic Cornbread, crumbled

1 cup chopped scallion

1/4 cup chopped fresh flat-leaf parsley

1/4 cup snipped fresh chives

Freshly ground black pepper to taste

In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon

and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat.

Add the onion, celery, peppers, garlic, thyme, chile flakes, and salt. Cook briefly until the onion is

softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl

with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine.

Stuff the bird following the tips in Don't overstuff the bird. If baking some or all of the stuffing in a

casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have

absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top,

uncover it for the last 15 min. of baking.

From Fine Cooking NO.24

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