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Cornbread and Sausage Stuffing
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Yield: about 12 cups to serve 10 to 12
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| In this recipe the stuffing is baked outside the turkey in a baking dish. If you want to stuff the bird, prepare the stuffing and chill as directed to meld flavors. Place half the stuffing in a buttered casserole, dot the surface with 1 tablespoon butter and cover with buttered foil; refrigerate until ready to cook. Microwave the remaining stuffing on full power, stirring 2 or 3 times, until very hot, 6 to 8 minutes. (If you can handle the stuffing with your hands, its not hot enough.) Spoon 4 or 5 cups of the stuffing into the turkey until very loosely packed. Secure the skin flap over the opening with turkey lacers or skewers. Then, roast as directed | |
| 12 cups | cornbread broken into 1-inch pieces, include crumbs |
| 3 cups | homemade turkey or chicken stock or canned low-sodium broth |
| 2 cups | half-and-half |
| 2 large | eggs, beaten lightly |
| 8 tablespoons | unsalted butter, plus extra for greasing baking dish |
| 1 12/ pounds pork sausage, broken into 1-inch pieces | |
| 3 medium | onions, chopped fine, about 3 cups |
| 3 ribs | celery, chopped fine, about 1 1/2 cups |
| 2 tablespoons | fresh thyme leaves |
| 2 tablespoons | fresh sage leaves |
| 3 cloves | garlic, minced |
| 1 1/2 teaspoons | salt |
| 2 teaspoons | ground black pepper |
Heat oven to 250 degrees. Place cornbread in an even layer on 2 baking sheets. Place in oven and dry cornbread for 50 to 60 minutes. Place cornbread in a large bowl. Whisk together the stock, half-and-half, and eggs in a medium bowl; pour over the cornbread and toss very gently to coat so that the cornbread does not break into smaller pieces. Set aside.
Heat a heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to the pan and swirl to coat the pan bottom. When the foam subsides, add the sausage and cook, stirring occasionally, until the meat loses its raw color, 5 to 7 minutes. With a slotted spoon, transfer the sausage to a medium bowl.
Add about half the onion and half the celery to the fat in the skillet; saute stirring occasionally, over medium-high heat until softened, about 5 minutes. Transfer the onion mixture to the bowl with the sausage.
Return the skillet to the heat and add the remaining 6 tablespoons butter. When the foam subsides, add the remaining celery and onions and saute, stirring occasionally, until softened, about 5 minutes. Stir in the thyme, sage, and garlic; cook until fragrant, about 30 seconds; add the salt and pepper.
Add this mixture, along withthe sausage and onion mixture to the cornbread and stir gently to combine so that the cornbread does not break into smaller pieces. Cover the bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour and up to 4 hours.
Adjust an oven rack to the lower middle position and heat oven to 400 degrees. Butter a 10-by-15-inch baking dish (or 2 two 9-inch square baking dishes). Transfer the stuffing to the baking dish; pour any liquid accumulated in the bottom of the bowl over the stuffing and, if needed, press the stuffing with a rubber spatula to fit it into the baking dish. Bake until golden brown, 35 to 40 minutes.
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