I can’t believe it’s November already. Where has this year gone? It feels like just yesterday I was complaining how slow the summer was going by and now we’re almost into the winter holidays.
It’s time to start thinking about Thanksgiving. Do you host dinner? Do you have a traditional Thanksgiving meal with turkey and all the fixins? How about family traditions? Is there a dish that has to be brought to the Thanksgiving table?
We always make sweet potatoes that we have yet to ever serve because they are always forgotten in the oven
Last year we started a new tradition. The turkey cookoff. He fried, I roasted. I rocked, he sucked. Ok, he didn’t suck. His bird was pretty good. I’ll admit. But I won’t admit defeat!
Honestly, I can’t even say it was better than mine, just different. I like my perfectly roasted turkey, roasted in the oven for hours, filling the house with the delicious smells of Thanksgiving. It’s nostalgic I guess. It reminds me of cooking Thanksgiving with my grandmother. I would go and sleep at her house and we would wake up at 5:00 in the morning and get the turkey started. Then we’d sit at the kitchen table drinking coffee and talk about anything and nothing. I think of those days every Thanksgiving.
But there is always room for new traditions.
Is it Dressing or Stuffing?
In New England, its stuffing whether it’s cooked inside the bird or not. So I suppose this stuffing could actually be dressing. Oh, I don’t know! Call it whatever you like. I’m gonna call it stuffing.
My husband found this recipe and thought it would go well with the “Southern flare” thing he had going on. Now, I am assuming deep fried turkey and cornbread stuffing is a Southern thing, right? I mean, up here in New England, snow is always a concern on Thanksgiving, so sometimes frying outside isn’t an option.
I’m still not a huge fan of the fried turkey, but this Cornbread and Sausage stuffing is a winner. He definitely took the trophy here. It is a hearty, slightly sweet, almost cake-like in texture loaded with sweet sausage with the rich aroma of sage. You can cook this inside the turkey or in a baking dish, which is how we do it, as I don’t think a fried bird can be stuffed, but I haven’t really checked it out to be honest. The frying thing is all him. Please read the note in the recipe if you are stuffing the bird.
This is super easy as well. We used store pre-made store-bought cornbread from the grocery store or you can use a mix, like Krusteaz or Jiffy. I would suggest if making it yourself to bake it the day before and let it dry out a little. Pre-made is the way to go here though. You’ve got enough to do, I’m sure.
If you are looking for something a bit different from the “normal” bread stuffing, bring this side to the holiday table. It may become your new tradition.
Sausage Cornbread Stuffing
Sweet cornbread and savory, Italian sausage combined with flavorful herbs create a delicious Southern inspired side for your holiday meal.
- 1 lb fresh pork sausage, casings removed, crumbled
- 1 large yellow onion, (about 2 cups), finely chopped
- 3 stalks celery, finely chopped (approx 1 1/2 cups)
- 2 lbs prepared cornbread, cut into 3/4-inch cubes (12 cups)
- 2-3 Tbls 2-3 tablespoons
- 3 large eggs, lightly beaten
- 1-2 cups reduced-sodium chicken broth
- salt and pepper to taste
Preheat oven to 350 degrees.
In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through, approximately 5 to 8 minutes.
With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper and add to sausage.
Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour all the chicken broth over the entire amount of stuffing, and transfer to a 9×13 baking dish. *See Note if stuffing the bird
Bake for approximately 45 minutes on 350F or until slightly browned on the edges and the top is slightly crusty.
If stuffing the bird: Pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups.
Recipe from Martha Stewart
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