Schatzi: If you’re scrambling for a last minute stuffing recipe, here’s one I made the year before last. I am a firm believer in multiple stuffings at Thanksgiving, as I can never decide whether I prefer a cornbread or a white bread stuffing. Though the original recipe called for scratch buttermilk cornbread, I totally cheated and used a Jiffy mix with buttermilk for milk. While cornbread is easy enough to bake from scratch, sometimes one just does not feel up to one more lengthy step in the process. I particularly like the toasted pecans with the sausage and cornbread in this one; don’t skimp on the toasting if at all possible. However, feel free to use pork sausage, if you prefer.
Buttermilk Cornbread and Sausage Stuffing
- 2 boxes Jiffy Cornbread mix
- 2 eggs
- 8oz turkey Italian sausage, crumbled
- 5 T butter
- 3 cps chopped onions
- 2 cps chopped celery
- 1 cp chopped shallots
- 4 tsp dried rubbed sage
- 1 T dried thyme
- 1-1/2 cps pecans, toasted, coarsely chopped
- 2 cps canned low-salt chicken broth
- 3 large eggs, beaten to blend
- Prepare two batches Jiffy cornbread as directed on box, using buttermilk instead of milk. Bake, set aside to cool. Preheat oven to 325F.
- Coarsely chop pecans and spread on baking sheet. Toast until fragrant, about 7 minutes. Set aside.
- Cut cornbread into ¼ inch cubes. Place cubes on a baking sheet and toast until dry but not hard, about 15 minutes. Cool.
- Cook sausage in a large skillet until thoroughly cooked. Using tongs, transfer sausage to paper towels to drain and cool. Add butter to skillet and melt over med-high. Add onions, celery, and shallots; sauté about 10 minutes until pale golden brown. Stir in sage and thyme, and combine with cornbread cubes in a large bowl. Mix in pecans and cooked crumbled sausage.
- Stir 1-1/2 cups chicken broth into stuffing, and season to taste with salt and pepper. Mix in eggs. If stuffing turkey, reserve nine cups for turkey cavity. Moisten remaining stuffing with additional broth and transfer to a buttered baking dish, no more than 3 inches deep. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake til top begins to crisp, about 5 minutes longer.
(Adapted slightly from Bon Appetit, November 1996)