Franksgiving Past: Sausage and Cornbread Stuffing


by Frank Davis

Posted on November 22, 2009 at 4:34 PM

Sage, Sausage and Cornbread Stuffing

3 cups cubed stale French bread
3 cups coarsely crumbled baked cornbread
1 cup melted butter, divided
2 cups coarsely chopped onion
2 cups coarsely chopped celery
1 cup coarsely chopped bell pepper
3 Tbsp. finely chopped Italian parsley
3 cloves minced garlic
1 lb. Cajun smoked sausage, casing removed and finely diced
½ lb. uncooked pork sausage, casing removed
2 cans Swanson’s Chicken Broth, as needed
3 whole eggs, well beaten
1 Tbsp. dried crumbled sage
1 Tbsp. Frank Davis Poultry Seasoning
1 tsp. kosher or sea salt
1 tsp. fresh-ground black pepper

First, take a large bowl and put the French bread and the cornbread cubes into it.  Then take a minute or two to uniformly combine them.  Now set the mixture aside.

Next, in a large, heavy-bottomed skillet simmer down half the butter over medium heat until it begins to sizzle.  Then drop in the onions, celery, bell pepper, parsley, and garlic and sauté them until the veggies soften and wilt.  Now drop the chopped smoked sausage and the raw pork sausage into the pan and sauté it along with all the seasoning vegetables for a full 10 minutes, stirring continuously.

At this point, transfer the sautéed mix to the bowl containing the bread and cornbread.  Then in one fell swoop, stir in the remaining ingredients, including the rest of the melted butter, and mix until the stuffing is evenly blended.

This is the point in the recipe where you transfer the stuffing to a 14x11x2 inch baking pan which has been meticulously lined with Reynolds Easy Release Non-Stick Foil (just make sure that the non-stick—the dull—side is toward the stuffing).

All that’s left to do now is slide the pan of stuffing—uncovered—into a preheated 375-degree oven for about 45 minutes or until the surface crust is lightly browned.  Then when you’re ready to eat, cut the stuffing into squares and serve them piping hot right out of the oven, topped generously with a ladle-full of the gravy you made when fixing the turkey breast.


Chef’s Notes:

Even though a full two cans are called for in the recipe, add only enough of the chicken broth to the stuffing mixture as necessary to keep it extra moist (not soggy and wet, but certainly not pasty either).  And peek at the pan occasionally once the stuffing is in the oven—you may have to add more broth a little at a time as the mixture bakes.