I wasn’t planning on writing a Thanksgiving recipe blog this year. Been there (recipes) done that (advice hotlines). Plus I have plenty of cleaning and packing I should be doing. But, I discovered I did not have Grandma Ruth’s Southern Style Cornbread Stuffing recipe on the blog.
When Grandma was on bed rest because of a pregnancy she instructed her teenage daughter (my mom) to make this and the rest of Thanksgiving dinner. Mom ran into the bedroom to check with Grandma on every step.
Southern Style Cornbread Stuffing recipe just the way Grandma taught Mom how to make.
1 Recipe baking powder biscuits (about 9)
1 Recipe cornbread
1lb pork sausage
1 cup celery (finely chopped)
1 cup onion (finely chopped)
1/4 cup fresh parsley (finely chopped)
3-4 cups turkey or chicken broth
1 tablespoon powdered sage
3 tablespoons fresh sage (finely chopped)
1/4 teaspoon black pepper
Note that the cooking time assumes the biscuits and cornbread have already been baked.
Cook biscuits and cornbread several days ahead of time and crumble on cookie sheet or in a large bowl and allow to dry in the open air. Toss by hand occasionally. Drying allows bread to absorb all flavors and moisture from liquid ingredients. The breads may be cooked weeks ahead of time, allowed to dry and placed in a heavy plastic bag in the freezer for later use. Thaw thoroughly before continuing to prepare the stuffing.
Brown sausage, drain and reserve excess grease. Put reserved grease back in skillet and heat. Sauté celery, onion, parsley, sage and pepper over medium high temperature. Drain and discard excess grease.
Put crumbled bread in large bowl and mix completely. Make a well in the middle and crack eggs into well. Break yolks with a fork and make a paste of whites and yolks. Mix thoroughly into bread.
Add browned sausage and mix well with hands. Add sautéed celery, onion parsley and sage. Mix again by hand.
Add broth one cup at a time to make mixture moist. Add more broth as needed. Mixture should just barely stick together when a handful is formed in the palm of the hand.
Bake in a greased casserole pan for about 15-20 minutes. It is not recommended that you stuff inside the turkey and bake because the stuffing will not reach a high enough temperature for safety that way.