Sunday, April 12, 2009

Classic Sausage Cornbread stuffing


1 lb of Sage sausage(bulk, you need to brown it crumbled)
8 C bread crumbs ( 4 soft white, 4 corn bread)
1 C finely chopped onion
1 C finely chopped celery
1/2 C green bell pepper
2 t salt
2 eggs, well beaten
Crumble sausage in a large skillet and brown lightly,pouring off drippings as it collects, but leaving about 4 Tablespoons.
Add the veggies and saute slowly intil they are clear but not brown.
Toss bread with salt--add eggs and mixture of sausage and veggies.
Toss lightly- sprinkle with liquid( the 4 T of drippings) and mix. You want the stuffing just moist enough to hold a loose ball when you form it with your hand.

Stuff into your turkey(both ends). I put a little piece of foil over the area of stuffing that is sticking out. This keeps it from burning.
(Or, just bake in a cassarole dish as a side dish. 350 until hot all the way through, cover half way through to prevent the top from burning )
Bake your turkey accordingly. I use a browning bag for my turkey baking.
Today is Easter, and to surprise my husband I wanted to make the sausage stuffing similar to the kind his mother made. I remember watching her in the kitchen chopping the peppers. And this morning, while making this I felt as though she was right there next to me. It was a warm feeling. I am so very lucky to have such fond memories of my mother-in-law. She was a kind woman, and treated me like her own daughter.


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