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« Open Thread (reserved for politics) [CBD] | Main | Open/Political Thread »
November 24, 2013

Sausage and Cornbread Stuffing -- And A Food Open Thread [CBD]

We Politely Request That All Off-Topic or Political Comments Be Directed to the Thread Directly Below This One, Which Will Serve Officially as the Current "Active Conversation" Thread for All Discussions Not Related To This Topic.

-- Sincerely, the Fascist MGMT


Yes, it has meat in it. All food should have a meat component, if for no other reason than to irritate the vegetarians in our midst.


This is an easy dish to make, so if you get a panicked call on Wednesday evening that your idiot 2nd cousin (the one who always wears ugly shoes) bailed on bringing the stuffing, this one will do the trick without much trouble.

It easy to lose control of the menu at large gatherings such as Thanksgiving dinner, so a quick and simple dish is a big advantage. In fact, as I get older and even less tolerant of the rest of humanity, I am paring down the menu as much as possible.

Let's face it, having 17 side dishes on the table may look great, but that means 17 containers of partially eaten green-bean casserole and sweet potatoes with marshmallows that will sit in the refrigerator for a week and then get tossed out.

Sausage And Cornbread Stuffing

2 lb. Sweet Italian Sausage (The stuff with fennel) casings removed
2 cups Yellow Onions, rough chopped
2 stalks of Celery, rough chopped
1/3 cup Chopped Parsley
Chopped Sage to taste (about 1-2 tablespoons)
Cornbread, and lots of it (probably 2 pounds of the stuff) Buy it or bake it; I don't care. Then break it up into chunks and toast it.
1-2 cups Chicken Stock
Salt and Pepper to taste.

Break up the sausage into nice chunks and brown it in a bit of oil.

Once the sausage is nicely browned, add the celery and onions and sauté until they get a bit of color.

Dump into your biggest bowl and correct the seasoning, add the sage and parsley and mix a bit. Then add as much cornbread as you feel like. My guess is that a 1:1 ratio of cornbread to everything else will work well.

Mix it gently and then moisten the mixture with the chicken stock until it is looks appetizing, but not dripping wet and disgusting looking.

Spoon into greased baking dishes, cover with foil and bake at 350° for 20 minutes.

If you like it sort of crispy, take off the foil for the last 10 minutes.

[Pro-tip: don't sauté the sausage in bare feet.]

digg this
posted by Open Blogger at 04:10 PM

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