Cornbread stuffing with sausage from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    This recipe convinced my bread stuffing-loving husband that he really likes cornbread stuffing, too! Excellent recipe - moist, flavorful and always comes out well. Also handles modification well. We prefer our stuffing without sausage - I substitute 1 extra egg + 2-3 tbsp rendered roast chicken fat for it. Another substitution is an extra 1/2 c yellow onion for the garlic and I usually double the sage and thyme. Making a half batch works great (full recipe makes a *ton* of stuffing!). I usually bake half-batches in a 9x13 Pyrex dish so there's more surface area for brown crisping on top. Leftovers keep well and it also does well in the freezer if sufficiently protected from drying out. The base cornbread recipe is great, too - even if I'm making just a half-batch of stuffing, I'll usually make a full batch of cornbread so we have a bunch to eat straight-up. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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