Author Notes
I created this recipe the first time I was in charge of preparing Thanksgiving Dinner. I couldn't find one single recipe that incorporated all of the ingredients I wanted to use, so I combined various recipes to come up with a version that I thought sounded delicious. That first year I had no idea how it would turn out, but 15 years later, it's still my go to recipe! —Kara
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Ingredients
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6 cups
Cornbread, crumbled
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6 cups
Biscuits, crumbled
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9 tablespoons
Butter - plus more for pan
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1
Onion, diced (about 2 cups)
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3
Ribs celery, strings removed, diced (about 1.5 cups)
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1.5 pounds
Sweet Fennel Sausage, casing removed
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2 tablespoons
Poultry Seasoning
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2 tablespoons
Fresh Sage, chopped
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1.5 teaspoons
Salt, plus more to taste
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3-4 cups
Chicken Stock
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1
Head of Roasted Garlic
Directions
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Heat oven to 375°. Butter a 9-by-13-inch baking dish; set aside. In a
large bowl, combine cornbread and biscuits, and set aside. In a large
skillet, melt 5 tablespoons butter over medium-high heat. Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes. Combine vegetables and corn-bread mixture.
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In same skillet, sauté sausage over medium heat, stirring frequently
with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened (I like mine to be kind of "soupy").
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Squeeze garlic from skins; mix gently into corn-bread mixture; keep
them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
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