Cornbread and Sausage Stuffing

Name: Cornbread and Sausage Stuffing
Ingredients: 12 cups, prepared cornbread cut into 3/4-inch cubes (crumbs included); 1 1/2 pounds, andouille sausage, halved lengthwise and sliced into 1/4-inch-thick half-moons; 2 tablespoons, unsalted butter; 2 , small onions, chopped fine; 3 ribs, celery, chopped fine; 2 tablespoons, minced fresh sage; 3 cloves, garlic, minced; 1 teaspoon, table salt; 1 teaspoon, ground black pepper; 4 cups, low-sodium chicken broth

Side Dishes
Pork
Breads
Thanksgiving

Appears in Cook's Country October/November 2005

We wanted a stuffing that was rich enough and packed with enough flavor that it could stand on its own-even without gravy.

SERVES 10 to 12

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