CORN BREADSAUSAGE STUFFING

CORN BREADSAUSAGE STUFFING image

Yield 10-12 people

Number Of Ingredients 14

1/2 lb. butter
3 medium yellow onions, peeled
and finely chopped
1/2 head celery, trimmed and finely
chopped
1 tbsp. finely chopped fresh rosemary
Salt and freshly ground black pepper
1 lb. pork sausage, removed from
casings
6 cups crumbled Corn Bread
Leaves from 1/2 bunch parsley,
finely chopped
1/4 cup bual, malmsey, or other
sweet Madeira

Steps:

Preheat oven to 350°. Melt butter in a large heavy-bottomed skillet over medium-low heat. Add onions and cook without browning, stirring often with a wooden spoon, until very soft, about 20 minutes. Add celery and rosemary; then generously season with salt and pepper and cook for 5 minutes more. Remove from heat and transfer to a large bowl. 2. In the same skillet, cook sausage over medium heat, breaking meat up with a fork, until just cooked through, about 10 minutes. Transfer sausage to onion-celery mixture. Add corn bread, parsley, and madeira, adjust seasonings, and mix well. 3. Spoon warm stuffing into turkey, truss, and bake. Or transfer stuffing to a buttered baking pan and bake until hot and golden on top, 30-45 minutes.