Food & Drink

Sausage Stuffing

This recipe is from Ann Waldron of Sequim, Wash.


1 8-by-8-inch pan of homemade corn bread (or packaged corn bread stuffing mix)

1 pound mild sausage

1 cup chopped celery

1 medium onion, chopped

Chicken stock

Sage to taste


Make the corn bread ahead of time and, when cool, crumble it in a big bowl. Brown and drain the sausage, reserving the drippings. Add sausage to the corn bread. Brown the celery and onion in the reserved drippings. Add vegetables to the bread and mix all together with a little sage. Add just enough chicken stock to moisten the dressing. Stuff turkey or bake dressing in a covered, buttered dish along with the turkey for a half hour at 375 degrees, or a little longer at 325 or 350 degrees. Remove the foil at the end to crisp the dressing on top.