Country Sausage & Cornbread Stuffing
Updated Oct 20, 2022, Published Feb 14, 2014
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Ingredients
- 1 batch cornbread (see here)
- 1 pound country-style sausage
- ¾ cup unsalted butter or dairy-free butter substitute, divided use
- 1 medium bunch of celery, chopped
- 2 medium onions, chopped
- 3 small leeks, cleaned and sliced
- 1-2 cups gluten-free chicken stock
- 2 large eggs, beaten
- 1½ tablespoons poultry seasoning
- 2 big pinches kosher salt
- 1 big pinch freshly ground black pepper
Directions
- Cut the cooled cornbread into 1 inch squares.
- Dry out overnight, or dry out in a warm (250ºF) oven for 30-40 minutes.
- Place into a very large mixing bowl.
- Cook the sausage in a large skillet over medium heat until fully cooked and crumbled.
- Pour off the fat and add ½ cup butter.
- Add the chopped celery, onions, and leeks.
- Cook until the vegetables are soft and translucent but not browned, about 10 minutes.
- Pour the vegetable sausage mixture over the cornbread.
- Mix well.
- Stir in the eggs, poultry seasoning, salt, and pepper.
- Add enough chicken stock to moisten well without making mushy.
- The amount used will depend on the dryness of the cornbread.
- Stuff the turkey and put the rest into a buttered casserole dish.
- Pour a bit more stock over the casserole and dot the top with the remaining butter that has been cut into small pieces.
- Cook the stuffing in the casserole dish, uncovered, at 350ºF for about 30 minutes while the turkey rests.
Servings
Makes enough stuffing for one 18-20 pound bird with an extra casserole dish.
