Corn Bread and Sausage Stuffing


1 pound bulk sausage meat
1/2 cup chopped onion
1/2 teaspoon sage
1/2 teaspoon thyme
8 cups crumbled corn bread
Salt and pepper to taste


In heavy skillet cook sausage and onion slowly over medium heat until meat is brown. Drain off excess fat. Stir in seasonings and bread crumbs, season with salt and pepper, and stuff loosely into turkey.


Makes enough for an 8- to 10-pound bird.

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Corn Bread Stuffing

You need chicken broth to make it moist.