Summary: I came across her cornbread stuffing recipe, and it looked right up my alley. It’s a great basic recipe; it’s made with sausage (I like using a lean turkey or chicken sausage), but you could easily leave it out.
1 lb sausage meat, squeezed from its casing (I like to use locally made lean turkey-cranberry or chicken-apple sausage)
2 onions, roughly chopped
4-5 celery stalks, chopped (leaves too)
5 cups cornbread, crumbled
2 packed cups breadcrumbs or torn crusty bread
2 eggs, lightly beaten
2 Tbsp. dried sage (or to taste)
1/4 cup butter, melted
1/4 cup olive oil (Julia used all butter, of course)
1/2 cup chicken or vegetable stock (or as needed)
salt and pepper to taste
In a large skillet, cook the sausage (in a drizzle of oil if it needs it) over medium-high heat, crumbling it as you cook, until no longer pink. Add the onions and celery and cook for another 5 minutes, until soft.
Transfer to a large bowl and add the cornbread, breadcrumbs, eggs, sage, butter and oil; toss and add chicken stock to moisten. Season with salt and pepper. Stuff turkey and bake according to your recipe. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350F for 20-30 minutes.
Recipe and Photo courtesy of: babble.com