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[quote=Anonymous]Here's my cornbread stuffing with sausage and pecans, which gets raves. You can use whatever cornbread you like, really, but my recipe for cornbread follows (though the use of a cast-iron skillet is optional; adjust the time baking if you use any other pan). It's a Yankee cornbread because it is made from yellow cornmeal, not white, and it contains sugar. You can add whatever spices or herbs you like to the stuffing. I ALWAYS stuff the bird with room-temp stuffing about 1/2 hour before roasting, roast the bird to 160 F in the thigh, and never have had anyone go to the emergency room or die on me yet.

CORNBREAD STUFFING

1 pound pork country sausage
2 tablespoons unsalted butter
2 cups diced onion
2 cups diced celery
1 recipe Yankee Cornbread, two days old and coarsely crumbled (about 8 cups)
1-1/2 cups toasted chopped pecans
1 cup chopped parsley or 2 tablespoons dried parsley
4 teaspoons rubbed dried sage or 2 teaspoons ground dried sage
1 teaspoon ground black pepper
1 teaspoon salt
1-1/2 cups turkey or chicken broth

In skillet over low heat, brown sausage, crumbling it into pieces. Place sausage on paper towel to drain. Pour off all but 2 tablespoons fat in skillet. Stir in butter, onion, and celery. Cook until tender. Stir together with remaining ingredients. Makes about 10 cups, enough to stuff one 18-pound turkey.

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YANKEE CORNBREAD

1 cup yellow cornmeal
1 cup all-purpose flour (using dip-and-sweep method of measuring)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt 
1/4 cup sugar 
2 tablespoons lard or unsalted butter, melted 
2 large eggs
1/2 to 1 cup buttermilk or milk

Place oven-rack at second-highest level in oven. Grease 10-inch, cast-iron skillet. Place pan in oven. Preheat oven to 475 degrees for at least 20 minutes. Whisk together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl, stir together egg and buttermilk. Stir dry mixture into wet mixture. Remove hot pan from oven. Quickly pour batter in. Immediately return to oven. Bake for 10 minutes, until golden-brown. Remove from oven. Makes one 10-inch round.
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