We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
Yield: Makes about 10 cups
This makes a full-flavored and substantial corn bread stuffing with sausage which pairs well with chicken or turkey. Allow about 3/4 cup per pound of bird. Publick House, Sturbridge, Massachusetts
Cook sausage meat in a frying pan with water over low heat. When sausage is cooked remove from heat. Cook the onion and celery in the sausage fat; add salt and poultry seasoning, and combine this with the sausage meat and corn bread crumbs. Add chicken stock or milk if a more compact stuffing is desired.