Cornbread & Sausage Stuffing

Cornbread & Sausage Stuffing
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network