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Thanksgiving Taste Test: Sausage stuffing

8:15 AM, Nov 23, 2012   |    comments
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Thursday, November 22, Thanksgiving Taste Test recipe for sausage stuffing.


  • 8 cups cubed day-old cornbread (1-inch cubes)
  • 2 cups cubed day-old country-style white bread, crusts removed (1-inch cubes)
  • 1.5 pounds mild Italian pork sausage, casings removed
  • 1 to 2 tablespoons olive oil, if needed
  • 1 yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • salt and freshly ground pepper to taste
  • 1 cup French chestnuts, quartered
  • 1/4 cup chopped mixed fresh herbs, such as sage, rosemary and thyme
  • 3 cups low-sodium chicken stock


  • Preheat oven to 375 degrees.
  • Butter a shallow gratin pan.
  • Spread the cornbread and white bread out on a baking sheet.
  • Toast in the oven until light golden brown and dry to the touch, about 20 minutes.  Set aside.
  • In a saute pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes.  Transfer to a large bowl.
  • Return the pan to medium heat.  Add the olive oil to the accumulated fat in the pan, if needed.
  • Add the onion and celery and saute, stirring occasionally, until soft and translucent, 50 to 7 minutes.
  • Season with salt and pepper.
  • Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes.
  • Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more.

Serves 10 to 12.

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