Cornbread & Sausage Stuffing

Cornbread & Sausage Stuffing
Photo by Scott Phillips


  • ¼ cup chopped fresh flat-leaf parsley
  • 2 cups chopped onion
  • 1 tsp. kosher salt
  • ¾ lb. sweet Italian sausage (without casings), cut in small chunks
  • 1-½ cups finely chopped bell pepper, preferably a mix of red and green
  • Turkey stock or homemade or low-salt chicken broth as needed
  • 3 to 4 Tbs. rendered bacon fat or butter, if needed
  • + 8 more ingredients
    • 1 Tbs. chopped fresh thyme or 1 tsp. dried
    • 1 recipe Basic Cornbread, crumbled
    • Pinch of crushed red pepper flakes (optional)
    • 2 Tbs. finely chopped garlic
    • 1-½ cups finely chopped celery, including leaves
    • ¼ cup snipped fresh chives
    • 1 cup chopped scallion
    • Freshly ground black pepper

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, red pepper flakes, and salt. Cook briefly until the onio...

View full recipe at Fine Cooking


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