Cornbread sausage stuffing is another dish that I make that people seem to go nuts for! I think a lot of credit goes to the cornbread that goes in this stuffing – and – of course the sausage! It’s savory and spicy with a hint of sweetness. Try this recipe with your Thanksgiving or Christmas bird and let me know what you think!
- 1 lb Bob Evans farm sausage – cooked & cooled
- 1 bags of Pepperidge Farm Seasoned Stuffing crumbs
- 1 box of stove top stuffing – chicken or turkey
- 1 pan of corn bread
- 3 quarts of turkey stock or broth (1 qt for stuffing, 2 qts for gravy)
- 2 Tbsp poultry seasoning (to taste)
- 2 Tbsp ground sage
- 1 c of diced celery
- 1/2 – 1 c of diced onion
- 1/2 – 1 c of diced sweet peppers (green, red and orange)
- 1/2 stick of butter
- 1/4 c olive oil
- 2 tsp salt (or to taste)
- 2 tsp black pepper (or to taste)
- Melt butter in a skillet on stove top. Add oil to butter to keep it from burning. Add vegetables to melted butter and saute till translucent. In a large bowl add stuffing crumbs, crumbled corn bread, stove top and seasonings. Mix in cooled, cooked sausage and sautéed vegetables. Add broth to reach desired consistency. Stuffing should not be too wet (dripping) but it should be moist enough to hold together in a ball when pressed together.
- Remove the giblets and put them to the side for making gravy. Rinse and clean your turkey* inside and outside. Remove any debris inside turkey and feathers from tail, wings, etc. Dry the bird inside and outside with paper towels. Season the inside of the bird with Adobo seasoning or salt, pepper, onion powder, garlic powder and paprika. Stuff the bird loosely inside the main cavity working from the leg area and under the breast skin working from the neck area. Brush the outside of the bird with melted butter and season with the same seasoning you used for the inside.
- Follow directions on the bird for baking. Normal baking time is 15 minutes per pound but if you stuff your turkey, your cooking time will increase. I recommend that you use an instant read thermometer and make sure your bird reaches an internal temperature of 165. Meat should feel firm to the touch and legs should move freely in their sockets when bird is done. If you are covering your bird while baking it, remove cover, foil, etc. so that the bird can brown during the last 30-45 minutes of baking. Skin should be golden brown.
- 1 quarts cold water
- 2 quarts turkey stock or broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 Tbsp gravy master
- Salt & pepper to taste
Rinse the giblets and put them in a 2 quart sauce pan. Cook giblets in 1 qt of water about 45 minutes. Add 2 qt of turkey or chicken broth and continue to boil until giblets start to fall apart and some of the liquid has evaporated.
After giblets are completely done, remove them from broth and add a slurry (thickener of flour and water) to the broth. Gravy will thicken immediately. Add 1 – 2 tablespoons of gravy master. Add onion powder, salt and pepper. Chop giblets into small pieces and return to gravy. Simmer about 15-20 minutes.
If you need more broth for your gravy add another container of turkey stock or turkey broth to your gravy.