We have roasted the Turkey, and The Butcher has demonstrated how simple it is to carve. The recipe for pumpkin bread will be a delicious starter to your meal, and Mom’s fresh cranberry relish, a fantastic accompaniment. It’s time now to master the stuffing recipe! This side dish could be my favorite part of Thanksgiving dinner, although it’s just so hard to choose one:)
This recipe is super simple and can be prepared the day ahead. Pop it in the oven as your turkey is resting and you prepare the gravy.
This is a Martha recipe, it can be found here:http://www.marthastewart.com/337095/cornbread-and-sausage-stuffing
Click through the gallery for step by step instruction :
Gluten free tips are added below the gallery-
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- The day or two before you plan to make the stuffing , bake up two pans of Jiffy cornbread mix. I use two packages of the Jiffy mix which will make two 8×8 pans of cornbread. Baking the cornbread ahead gives it time to firm up and not crumble too much when you mix it into your stuffing. Cover with plastic wrap until you are ready to make your stuffing.
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- Use one red onion, five celery stalks, and a nice amount of fresh sage.
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- Dice up the celery, red onion and chop the fresh sage.
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- The Butcher makes this fresh Sweet Italian sausage, it’s my favorite!
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- For this recipe I used TEN links removed from the casing.
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- Fresh and delicious Italian Sausage.
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- I like to prep all of my ingredients before I start cooking , it truly makes things easier!
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- Cube up the cornbread and set aside.
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- Lightly beat three eggs. Have your chicken stock on hand.
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- Brown up the sausage. Remove from the pan , and add your onions and celery as well as 5 tablespoons of butter. Saute the mixture until softened; about 8 minutes .
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- I added a half bag of this 14 ounce size seasoned stuffing mix. It added a nice flavor.
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- Using a large mixing bowl. (This one is a 32 cup Tupperware) Mix the lightly beaten eggs, with 1/2 package of Arnold seasoned stuffing mix, cooked sausage, celery, onion. Toss in the fresh Sage.
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- Lastly, gently add the cornbread. After giving it a quick toss, add one cup of chicken stock, and gently combine.
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- Load the stuffing into your pan and drizzle one more cup of chicken stock over top. Cover and refrigerate overnight or bake at 350 degrees for 45-60 minutes. ( If you decide to refrigerate and bake the next day, pour one additional cup of chicken stock over the stuffing prior to placing in the oven.)
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- Mmmmmmm so delicious:)
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- Just before serving, remove the cornbread to a serving dish, doing this will keep it light and airy.
My Gluten Free Friends:
Breathe easy! This stuffing can be made using Pamela’s brand gluten free cornbread mix….and Kitchen Basics Chicken stock ( which is gluten free). The sausage from my Butcher has no additives so it is gluten free. You will be amazed at how delicious this recipe is when made gluten free!
Chowfancy 
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