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Cornbread Sausage Stuffing

by Jane Rodmell

Part of the Grilled Turkey Feast

For more traditional flavouring, replace Italian sausage with farmer’s sausage. Omit the sun-dried tomatoes and add your favourite poultry herbs, such as thyme, marjoram or sage. If you do so, flavour the marinade for the turkey with the same herbs.

This mixture results in a light, crumbly stuffing. If you prefer a denser stuffing, sprinkle about 1⁄4 cup (60 ml) of turkey stock on top before baking.

Ingredients:

3 mild or hot Italian sausages, about 3⁄4 lb (375 g)
2 large onions, finely chopped
11⁄2 cups celery, chopped (375 ml)
1⁄4 cup sun-dried tomatoes, softened and chopped (60 ml)
1⁄2 cup fresh parsley, chopped (125 ml)
6–7 cups homemade or store-bought cornbread, crumbled (1.5–1.75 L) (about a 9" or 23 cm square pan)
salt and freshly ground black pepper

Preparation:

1. Remove casings from sausages. Set a large frying pan over moderate heat. Crumble the sausage meat into the pan and brown lightly.
2. Add onions and celery to the pan and cook gently until vegetables are softened. Do not brown.
3. Scrape contents of pan into a bowl and combine with the rest of the ingredients.
4. Place stuffing in a lightly buttered baking dish and cover with aluminum foil. The stuffing can be prepared a day ahead and kept overnight in the refrigerator. Bake in a preheated 350°F (180˚C) oven for about 40 minutes. Serves 8–12.

Tips: 

  • Some cornbread recipes are slightly sweet; you may want to reduce the sugar if you’re using the cornbread for stuffing. Also, some cornbread is drier and less buttery than others; if this is the case, sprinkle the stuffing with a little stock before baking.
  • You can substitute 8 cups (2 L) of a good-textured bread cut into small cubes for the cornbread. You will then need to add about 1⁄4 cup (60 ml) of butter when softening the vegetables and sprinkle the stuffing with a little stock before baking.
  • If you’re doing your turkey in the oven, the stuffing can be cooked in the breast cavity; follow conventional directions for stuffing and oven-roasting a turkey.

The Menu - Grilled Turkey Feast

Grilled Turkey
Cornbread Sausage Stuffing
Marsala Mushroom Gravy
Lemon Rosemary Marinade
Rich Brown Turkey Stock

Jane's turkey grilling tips:

Cooking Times and Tips
Grilling Technique for Large Birds

 

 

Published in the September/October 2000 issue of Cottage Life magazine. 
Copyright © 2000, 2007 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.