Ingredients Jump to Instructions ↓

  1. 3/4 lb. sweet italian sausage (without casings), cut in small chunks

  2. 3 to 4 tablespoons rendered bacon fat or butter , if needed

  3. 2 cups chopped onion

  4. 1 1/2 cups finely chopped celery , including leaves

  5. 1 1/2 cups finely chopped bell pepper , preferably a mix of red and green

  6. 2 tablespoons finely chopped garlic

  7. 1 tablespoon chopped fresh thyme or 1 tsp. Dried Pinch dried chile flakes

  8. 1 teaspoon salt

  9. 1 recipe Basic Cornbread, crumbled

  10. 1 cup chopped scallion

  11. 1/4 cup chopped fresh flat-leaf parsley

  12. 1/4 cup snipped fresh chives Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. 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. Bake in the bird or in a casserole. Stuff the bird -- or, 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. Serving size = 1 cup


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