Lunch: Cornbread Dressing with Sage and Pork Sausage

Seasoned with fresh sage and aromatics, Joe Randall's cornbread-sausage stuffing lends hearty, homestyle flavor to his Butter-Roasted Turkey (pictured). Complete the feast with Randall's Mom Pan's Creamy Mashed Potatoes and Sun-Dried Cherry and Cranberry

Ingredients

4 tbsp. unsalted butter
1 small onion
1 stalk celery
1 tsp. poultry seasoning
1 c. chicken stock
3 c. crumbled cornbread
1/2 lb. sage pork sausage
1 tbsp. chopped fresh sage
.13 tsp. cayenne pepper
salt
Freshly ground black pepper

Instructions

In a large skillet over medium-high heat, melt butter. Add onion, celery, and poultry seasoning and sauté for about 4 minutes. Add chicken stock and simmer 2 minutes more.
In a large bowl, combine cornbread, onion-celery mixture, sausage, sage, cayenne, and salt and pepper to taste. Toss mixture well, being careful not to overmix. Stuff turkey (See Butter-Roasted Turkey with Giblet Pan Gravy recipe) or place stuffing in a buttered 9- by 13-inch casserole and bake at 350 degrees F for 40 to 45 minutes, or until golden brown and heated throughout.

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