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Turkey and stuffing go hand in hand. You can’t have one without the other because it just wouldn’t be Thanksgiving! Stuffing happens to be one of those many recipes that’s particular to each and every household. Every cook makes the recipe just a little bit differently — and that’s what makes stuffing so special.

Cornbread & Sausage Stuffing:


1 pound sweet Italian turkey sausage (about 4 links), casings removed

2 cups finely chopped onion

1 1/2 cups finely chopped celery

1/4 teaspoon salt

Freshly ground pepper to taste

2 pounds prepared cornbread, cut into 3/4-inch cubes (about 12 cups)

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh sage

1 1/2-3 cups reduced-sodium chicken broth


1. Preheat oven to 325°F. Coat a 9-by-13-inch baking pan with cooking spray.

2. Cook sausage in a large nonstick skillet over medium-high heat, stirring and breaking up with a wooden spoon, until browned, about 10 minutes. Add onion and celery; cover, reduce heat and cook, stirring occasionally, until tender, about 10 minutes. Transfer the mixture to a large bowl. Season with salt and pepper. Add cornbread, parsley and sage.

3. Bring broth to a simmer in a small saucepan. Pour 1 cup over the stuffing mixture and toss gently (the cornbread will break into smaller pieces). Add as much of the remaining broth as needed, 1/2 cup at a time, until the stuffing feels moist but not wet. Spoon the stuffing into the prepared pan and cover with foil.

4. Bake the stuffing until thoroughly heated, about 25 minutes. Serve warm.

To Make Ahead: Prepare through Step 3, cover and refrigerate for up to 1 day. Bake at 350°F until hot, about 30 minutes.

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