It’s All About the Stuffing
For me, stuffing is the end all – is all – for Thanksgiving. At Friendsgiving last week, while the others were enjoying pie, I literally had a plate of stuffing- drowning in gravy – on my dessert plate. Since I love all kinds of stuffing, I experiment often. I’m always trying different types of bread, meats, nuts, and veggies. This year we decided to go with a mixture of sourdough and cornbread breadcrumbs.The sourdough maintains good texture and the sweetness the cornbread lends to the spicy sausage.
The Rules for Super Yummy Stuffing
1. You can never use enough butter.
2. The staler the bread, the better (not so stale that it’s moldy).
3. The better the chicken stock, the better the stuffing.
How to make Cornbread, Sourdough, and Sausage Stuffing
- 1 lb spicy Italian sausage
- 2 cups onion, chopped
- 1 cup celery, chopped
- ½ stick butter
- 6 cups sourdough large breadcrumbs, stale
- 6 cups cornbread large breadcrumbs, stale
- 3 cups chicken stock (homemade is best)
- 1.5 tbs poultry seasoning, more to taste
- ½ tbs dried sage
- ⅓ c flat leaf Italian parsley, chopped
- 2 eg , beaten
- 1 stick butter, melted
- Sautee sausage in large pan over medium high heat until cooked through and browned, about 10 minutes - set aside
- In same pan melt ½ stick of butter over medium heat to cook onions and celery, sautee about 5 minutes until al-dente
- In large bowl mix breadcrumbs, cooked celery, onion and sausage, poultry seasoning, sage, parsley, egg, salt, and pepper.
- Slowly incorporate chicken stock, stuffing should be moist, but most breadcrumbs should hold their shape
- Transfer stuffing mixture to greased casserole dish
- Pour melted butter over stuffing
- Bake stuffing at 350 for 40 minutes until golden brown