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Sausage
Cornbread Stuffing
| 8 ounce bulk pork sausage, (regular or
spicy)
½ cup butter, or margarine 2 medium onions, chopped 2 garlic cloves, minced 2 teaspoons dried sage 1 teaspoon poultry seasoning 16 ounces prepared dry cornbread crumbs ¾ -1 cup chicken broth Brown sausage in large skillet over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels; set aside. Drain grease. Melt butter in same skillet over medium heat until foamy. Cook and stir onions and garlic in butter 10 minutes until onions are softened. Stir in sage and poultry seasoning; cook 1 minute more. Combine cornbread crumbs, sausage and onion mixture in large bowl. If stuffing is to be cooked in turkey,
drizzle ¾ cup broth over stuffing; toss lightly until evenly moistened.
Stuff body and neck cavities loosely with stuffing. Stuffing may be prepared
up to1 day before using. Do not stuff turkey until just before ready to
roast.
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