Downhome Sausage Stuffing
- In a large skillet cook sausage until brown. Drain, reserving 2 tablespoons of the drippings. Set aside.
- In same skillet cook onion, green pepper, and celery in hot margarine or butter until tender.
- In a large bowl use a fork to beat eggs; stir in poultry seasoning and pepper. Add bread cubes and corn bread; toss until coated. Add sausage, reserved drippings, vegetables, and pecans. Add enough broth to moisten (3/4 to 1 cup), tossing to mix well.
- Use to stuff one 10-pound turkey. Place any remaining stuffing in a casserole; drizzle with enough of the remaining chicken broth (1/4 to 1/2 cup) to make a stuffing of desired moistness. Bake, covered, in a 325 degree F oven for 40 to 45 minutes or until hot. Internal temperature of the stuffing should reach 165 degrees. Makes 10 to 12 servings.
From the Test Kitchen
For the corn bread, you can make the recipe below or use a packaged mix. For 5 cups, you will need one 10-ounce package corn bread mix.
- Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.
- In a medium mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
- In another bowl combine eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to flour mixture. Stir just until moistened.
- Spoon batter into the prepared pan. Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.
Nutrition Facts (Downhome Sausage Stuffing)
- Per serving:
- 352 kcal ,
- 24 g fat
- (4 g sat. fat ,
- 56 mg chol. ,
- 857 mg sodium ,
- 28 g carb. ,
- 1 g fiber ,
- 9 g pro.