Cornbread Stuffing
Anne Ritchings
ingredients
- 10 tablespoons butter
- 1 1/2 cups finely chopped onions
- 1 1/2 cups finely chopped celery
- 1 pound well-seasoned sausage meat
- Liver of the turkey,finely chopped
- 8 cups coarsely crumbled corn bread (one recipe Jeanne Owens’ Corn Bread. )
- 1 cup chopped pecans
- 1 cup chopped cranberries
- salt to taste
- 2 teaspoons freshly ground pepper
- 1 teaspoon thyme
- 1 teaspoon sage
- 1/4 cup finely chopped parsley
- 1/2 cup Madeira
directions
- 1
Saute the onion and celery 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 , pecans, cranberries, salt, pepper and the rest of the seasonings. Mix well with the hands and add the madeira. Taste for seasoning and stuff the bird.
- 2
When I make the stuffing ahead of time, I don’t add the Madeira until I am ready to cook it. For the past several years, I have cooked the stuffing separately.
Source: Anne Ritchings
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