edmos1

I beleive this deserves its own thread, since it is so gosh darn delicious. if you have a favorite recipe please add on, I think I am going cornbread sausage, but if something else looks good I might change my mind.

some words on Sausage. I prefer some more hand crafted type sausages (although I have made my own, I will not for this case.) I have used Venison, and a cheesy bavarian from my favorite sausage shop. I will use a smoked sausage rather than a raw sausage this year mostly for the extra complexity the smoke will bring.

2 teaspoons butter
1/2 pound Sausage, cut in small pieces
1 medium chopped yellow onions
3 ribs chopped celery
3 cloves minced garlic
Cornbread from a nice iron skillet
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed

Preheat the oven to 350 degrees

Generously butter a 13 by 9-inch baking dish and set aside.
In a large skillet, cook the sausage until brown and the fat is rendered out, about 5 minutes. Add onions, celery, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.

With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, to moisten the dressing.

Stuff bird, with remainder, transfer to dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.