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Cornbread and Sausage Stuffing

From

October/November 2005

Cornbread and Sausage Stuffing

We designed our Cornbread and Sausage Stuffing recipe to be rich and flavorful enough to stand on its own, even without gravy. Cornbread gives the stuffing more flavor than plain white bread. Staling the bread slightly prevents a soggy stuffing. Spicy, juicy andouille sausage enriches the bread and replaces the missing turkey fat; while chicken broth compensates for the poultry flavor lost when cooking the Cornbread and Sausage Stuffing outside the bird.

Serves 10 to 12

Spicy andouille sausage from Louisiana is the test kitchen’s favorite in this recipe, but chorizo or kielbasa work well, too. For the cornbread, try our recipe at www.cookscountry.com or use your own.

Ingredients

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