Updated Friday, December 14th, 2007
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.
In this issue: Summer Off the Beaten Path
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