Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 2 recipes Country Cornbread (below), prepared 1 day ahead and left, loosely wrapped, at room temperature, about 12 cups
- 4 tablespoons olive oil
- 4 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
- Salt and freshly ground pepper, to taste
- 2 pounds bulk pork sausage
- 2 tablespoons unsalted butter
- 3 cups chopped onions
- 6 ribs celery, chopped
- 1 cup dried cherries or dried cranberries
- 1 cup pitted prunes
- 4 tablespoons chopped fresh sage leaves, or 2 teaspoons dried sage
- 1/4 cup chopped fresh flat-leaf parsley
- 2 cups defatted chicken broth, preferably homemade
- Salt and freshly ground black pepper to taste
Meanwhile, cook the sausage in a non-stick skillet over medium-high heat, breaking the meat up with a spatula, until cooked through and lightly browned, 15 to 20 minutes. (Pour off the fat if too much of it accumulates during cooking.) Using a slotted spoon, add the meat to the bowl with the cornbread (breaking the meat up more if necessary).
Heat the remaining 2 tablespoons olive oil and the butter in a heavy saucepan. Cook the onions and celery over medium-low heat, stirring until wilted, 10 minutes. Then stir in the cherries and prunes, and cook another 5 minutes. Fold the mixture into the cornbread.
Using a rubber spatula, toss the remaining 2 tablespoons thyme, the sage, and parsley with the cornbread. Slowly drizzle in the broth, 1/2 cup at a time, until the stuffing is moist to your liking. Adjust the seasonings to taste. Cool completely to room temperature before stuffing the turkey.
Yield: 16 cups; enough for a 20 to 24-pound turkey.
Author's Note: Cook the stuffing in the turkey. Any extra can be cooked in an ovenproof dish, covered, at 350 degreed F. for 20 to 25 minutes.
â¢ Country Cornbread Recipe
Source: Sheila Lukins U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.