Corn Bread Stuffing with Country Sausage

In my Thanksgiving menu post, I mentioned how I was the sole stuffing lover in my family, so it was up to me to find a good recipe.  I tried a classic apple & sage bread stuffing one year and rice stuffing the next.  They were super disappointing!  Then, I found a wonderful recipe that has converted the rest of my family into stuffing lovers.  Joy!

P.S. - Please excuse these not-so great phone pictures from last year's Thanksgiving.  :)

P.P.S. - By the way, I DO know that this is technically a dressing since I did not stuff the bird with it!  The cooking is just simpler this way and people think of dressing as the stuff you pour on a salad.  :)

Corn Bread Stuffing with Country Sausage
Adapted slightly from Food & Wine

Ingredients

• 3 pounds corn bread, diced into 3/4-in. cubes (Use any recipe, such as mine here, or storebought bread)
• 4 Tbsp. unsalted butter
• 2 small onions, chopped
• 3 medium celery ribs, chopped
• 3 medium carrots, sliced
• 2 Tbsp. minced garlic
• 4 medium red bell peppers, diced
• 1 pound coarsely ground country sausage meat or breakfast sausage without casings (I used turkey breakfast sausage and it was wonderful!)
• 1 tablespoon dried oregano, crumbled
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 cup turkey stock, chicken stock, or canned low-sodium broth

Directions

1. Spread the corn bread cubes on a baking sheet and let dry slightly, for at least 4 hours.  Alternatively, broil for 5 - 10 minutes until lightly toasted, watching closely!
2. Melt the butter in a large deep skillet.
3. Add the onions, celery, carrots, garlic, and red bell peppers, stirring until softened, about 8 to 10 minutes.
4. Add the sausage, breaking it up and cooking until no longer pink, about 10 minutes.
5. Stir in the oregano, salt, and pepper.
6. Transfer to a large bowl, then mix in the corn bread cubes and the stock.
7. Spread the stuffing in a 9 x 13 inch baking dish prepared with either nonstick spray or butter.  Cover with foil.
8. Bake at 350°F for 30 minutes until heated through.  Uncover and bake for an additional 15 to 20 minutes, until the top is crisp and golden.

• Make ahead: The recipe can be prepared through Step 7 and refrigerated.  On the day of, bake as directed.

By the way, I made a few subtle changes to the original recipe.  Firstly, I added more vegetables and I prefer a rustic rough chop, instead of a fine dice.  Also, I used red bell peppers instead of poblanos for convenience and for color.  I love those pops of red!  Also, I preferred a smaller cube of cornbread than the 1-inch pieces that were suggested.  Otherwise, I left it relatively unchanged!  This is a fantastic recipe that I hope you and your family will enjoy this Thanksgiving.  It may even convert a few of your stuffing-hating family members!  :)

Happy Thanksgiving!

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