Sausage Stuffing 

 

Sausage Dressing 

 

Great for Thanksgiving

 

5
cups crumbled corn bread
3
cups crumbled biscuits
9
tablespoons butter
1
large onion, cut into 1/4-inch dice (2 cups)
3
large ribs celery, cut into 1/4-inch dice (1-1/2 cups)
1 1/2
pounds Italian sausage
2
tablespoons poultry seasoning
2
tablespoons finely chopped fresh sage
1
teaspoon salt
1/2
teaspoon freshly ground pepper or to taste
3 to 4
cups chicken stock

 

 

Heat oven to 375 degrees.  Butter a 9 x 13-inch baking dish; set aside.  In a large bowl, combine corn bread and biscuit crumbs and set aside.  In a large skillet, melt 5 tablespoons butter over medium-high heat.  Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes.  Combine vegetables and corn-bread mixture.

 

In same skillet, sauté sausage over medium heat, stirring frequently to break up large pieces, until browned and cooked through, about 8 minutes.  Remove sausage with slotted spoon; mix with corn-bread mixture, along with seasonings.  Add stock, one cup at a time; mix.  Stuffing should be well moistened.  Transfer to baking dish.  Melt remaining 4 tablespoons butter; drizzle over top of stuffing.  Bake until top is golden and stuffing is heated through, 45 to 50 minutes. 

 

Serves 10.