I was hoping to get this recipe up before Thanksgiving, but time got away from me. Neither of my grandmothers are with us any longer, but the holidays are a special time of year because I can share their recipes with my kids and continue our family traditions even after they are gone.
This sausage stuffing is a recipe I learned from my dad’s mother, who I called Mommom. I lived with her for three of the years while I was in college and learned many of her recipes. Mommom actually baked her stuffing inside of the turkey all day, but since all of the experts tell you not to do that any more, I bake mine in a covered dish instead. Her original recipe used regular bread cubes, but my family prefers cornbread. The finished product is not the most beautiful (or healthy) dish in the whole world, but it definitely is delicious, and since this is something I usually only make once a year, our family really looks forward to it and I make enough to have leftovers.
- 2 pounds of Italian Sausage
- 2 bags of cornbread crumbs
- 3 stalks of celery, diced
- 1 small onion, diced
- 1 egg
- 1 box of chicken or turkey stock
- 1. In a small pan, saute onions and celery until translucent.
- 2. Add cooked onions and celery (cooled) to raw meat in a large bowl.
- 3. Use your hands to work cornbread crumbs thoroughly through the sausage.
- 4. Add one egg and slowly incorporate chicken stock, continuing to knead with your hands.
- 5. Cover and bake at 350 for 45 minutes, then remove cover and continue to cook for an additional 15 minutes.
- Be careful to watch the edges, as they can easily get too dark. If the stuffing seems too dry for your taste, pour additional chicken stock over the top before serving or serve with gravy.
- This recipe can be easily cut in half if you are cooking for a smaller crowd.
If you liked this recipe, please pin it on Pinterest!
You might also like Mommom’s hot milk cake recipe.