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Cornbread and Sausage Stuffing Makes about 12 cups, serving 10 to 12. In this recipe, the stuffing is baked outside of the turkey in a baking dish. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by ¼ cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill. 12 C cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in a 250-degree oven 50 to 60 minutes 3 C chicken stock or canned low-sodium chicken broth 2 C half-and-half 2 lg eggs, beaten lightly 8 TBS (1 stick) unsalted butter, plus extra for baking dish 1½ lbs bulk pork sausage, broken into 1-inch pieces 3 med onions, chopped fine (about 3 C) 3 ribs celery, chopped fine (about 1½ C) 2 TBS minced fresh thyme leaves 2 TBS minced fresh sage leaves 3 cloves garlic, minced 1 TBS kosher salt 2 tsp ground black
It’s delicious whether made with simple ingredients such as celery, onions and a few herbs, or jazzed up with sausage, dried fruits and nuts, oysters, or hot peppers. We discussed this classic side dish via e-mail with Christopher Kimball, founder and editor of Cook’s Illustrated and Cook’s Country magazines, and host of “America’s Test Kitchen,” now in its eighth season on public television. Like most of us, Kimball is a big fan of stuffing. “Have you ever met someone who does not like stuffing? That would be like eating a Hostess Cupcake but not liking the creamy vanilla filling!” he said. Kimball’s Cook’s Illustrated recipe for Old-Fashioned Stuffed Turkey (see recipes below, from www.cooksillustrated.com) calls for some of the stuffing to be cooked inside the bird in a simple cheesecloth wrapping for part of the roasting time. The stuffing is removed after a couple of hours, mixed with the remaining stuffing and baked in
Stuffing is one of the stars of the Thanksgiving table. It’s delicious whether made with simple ingredients such as celery, onions and a few herbs, or jazzed up with sausage, dried fruits and nuts, oysters, or hot peppers. Like most of us, Kimball is a big fan of stuffing. Kimball said the problem with cooking all the stuffing inside a turkey is that it usually takes a long time for the stuffing to reach a safe internal temperature, so that by the time it’s ready, the breast meat has dried out. Stuffing doesn’t have to be baked inside the turkey at all to be one of Thanksgiving’s best dishes. Kimball’s recipe for Cornbread and Sausage Stuffing (recipes below) is baked in a dish. Any stuffing recipe could be prepared the same way. As you think (and salivate) about your own Thanksgiving stuffing, we leave you with Christopher Kimball’s entertaining thoughts about this delectable Thanksgiving must-have dish.
