Corn Bread Stuffing
Throughout the country, and in the South especially, corn bread stuffings have always been highly popular for any bird. This is a particularly good one.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturebuttery, herby, meaty, rich, savory
Type of Dishstuffing
- 10 tablespoons butter
- 1½ cups finely chopped onions
- 1 pound well-seasoned sausage meat
- The liver of the turkey, finely chopped
- About 8 cups coarsely crumbled corn bread
- ½ to 2 teaspoons salt to taste
- 2 teaspoons freshly ground pepper
- 1 teaspoon thyme
- ½ teaspoon sage
- ¼ cup finely chopped parsley
- ½ cup Madeira
Sauté the onions in the butter in a large skillet until they are just pale gold. Remove to a mixing bowl. Add the sausage to the skillet, break it up with a fork, and let it cook several minutes over medium heat. When it is lightly browned, add the chopped liver. Brown it for 2 to 3 minutes with the sausage meat, and add it to the onions in the bowl. Add the corn bread crumbs, salt, pepper, and the rest of the seasonings. Mix well with the hands and add the Madeira. Taste for seasoning and stuff the bird.
(1) Add 1 cup pecans to the stuffing.
(2) Instead of using sausage, add additional livers—5 or 6 chicken livers finely chopped—and an additional ¼ cup Madeira.
(3) Add ¾ cup pine nuts to the stuffing at the very last minute.
1972 James A. Beard