1 large egg, well beaten
2/3 cup whole milk
6 ounces quality cornbread mix*
1 pound lean pork sausage**
1-1/2 cups diced yellow onions
1 cup green onion tops, thinly sliced
1/2 cup celery, finely diced
1-1/2 cups chicken stock
Salt and fresh ground black pepper to taste
In a large bowl, beat the egg and milk together and briskly stir in the cornbread mix until smooth. Then pour the mixture into a 9” pie pan, bake it at 425 degrees until golden brown, and then allow it to cool to room temperature!
Meanwhile, in a skillet, sauté the pork sausage until tender (about 10 minutes on medium-low) and all hints of “pink” are gone. Then toss in the onions, green onions, celery, and chicken stock and simmer everything together until the vegetables turn clear (another five minutes or so).
While the meat mix is cooking, take a large bowl and crumble the cooled cornbread into small pieces. One spoon at a time, add the meat mix (plus the liquids) to the cornbread and fold it in thoroughly. Keep in mind that you want the stuffing moist…not wet but not dry either!
When you reach this stage, go ahead and season the mixture to taste with sea salt and fresh ground black pepper (but watch the salt if you’re using prepared pork sausage—it is usually already seasoned.)
Now, since in this year’s “Franksgiving” recipe you’re going to use the mixture to pre-stuff your turkey breast, just use it as is and bake it along with the turkey. But if you were going to serve it as a side-dish stuffing, then you would place the mix into a buttered baking pan, put it into a 350 degree pre-heated oven, and bake for 35-40 minutes or until piping hot.
*Watch the packaged cornbread you use. Buy the brand that contains little or no sugar. You don’t want a sweet stuffing. Oh, incidentally, this stuffing freezes well, so go ahead and double the recipe and stash some away for a Sunday dinner down the road a ways.
**Plain lean ground pork can be used in this recipe, but for an added bit of flavor you might also consider substituting mild or spicy “breakfast pork sausage” in its stead.