- 12
Ingredients
- 1 poundbag cornbread stuffing mix, (Pepperidge Farm)
- 2 1/2 cups water, (or chicken broth)
- 1 stick butter
- 1 lb. bulk country pork sausage, (I use hot )
- 1/2 cup chopped celery, (or more)
- 1 cup chopped onion, (or more)
- 1/2 cup chopped pecans, (or more or walnuts)
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
Preparation
Step 1
One recipe is enough to stuff a 14 to 16 pound bird. If Making a larger bird double the recipe. You can freeze leftovers.
Heat water and margarine to a boil.
Remove from heat.
In a very large bowl, add cornbread stuffing crumbs. Pour in water and butter mixture.
Toss lightly until moist throughout. Set aside.
In skillet breakup and brown sausage until all pink is gone. Use spatula to keep meat separated while cooking. Remove meat from skillet and drain. Drain all but 2 tablespoons grease from skillet and add chopped onion and celery. Sautee until soft and translucent. Add the cooked sausage back to the pan along with 1 tablespoon water, the thyme and nutmeg. Stir, cover and simmer on low for 5 minutes.
Add the meat mixture to the stuffing mixture in the large bowl. Add pecans if desired. Toss together lightly.
Stuff the bird generously, but don't overpack it. Roast the bird as usual.The remaining stuffing can be formed into serving size balls and wrapped individually in aluminum foil, or placed into a covered baking dish. Bake the remaining stuffing balls in the oven for about 1 hour. I put them in about one hour before the turkey is due to come out.
NOTES : * For lower fat stuffing (Mind you this is filled with fat regardless so you might as well indulge) Use 3 cups water and 1/2 stick butter in place of the butter and water amounts given in the above recipe.