Sausage Stuffing (American South)

For this southern-style stuffing, bake the cornbread from scratch for best results.

¾ lb pork sausage
¾ cup onion, chopped
½ cup green bell pepper, chopped
½ cup celery, chopped
½ cup butter
2 eggs
1 tsp. poultry seasoning
⅛ tsp. black pepper, freshly cracked
5 cups white bread cubes, dried (~ 7 slices)
5 cups cornbread, crumbled
¾ cup pecans, toasted chopped
1-1½ cups chicken broth

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

In a large skillet cook sausage until brown. Drain, reserving 2 Tbsp. of the drippings. Set aside. In same skillet cook onion, green pepper, and celery in hot butter until tender. In a large bowl use a fork to beat eggs, stir in poultry seasoning and pepper. Add bread cubes and corn bread, toss until coated. Add sausage, reserved drippings, vegetables and pecans. Add enough broth to moisten (¾ to 1 cup), tossing to mix well. 

Use to stuff one 10 lb turkey. Place any remaining stuffing in a casserole, drizzle with enough of the remaining chicken broth (¼-½ cup) to make a stuffing of desired moistness.

Bake covered for 40-45 minutes or until hot. Internal temperature of the stuffing should reach 165°F (74°C). 

Increase the oven temperature to 425°F (220°C/200°C fan, Gas Mark 7). Grease the bottom and ½” up the sides of a 9x9x2” baking pan, set aside. 

In a medium mixing bowl stir together 1 cup flour, unbleached, 1 cup cornmeal, 2-4 Tbsp. sugar, 1 Tbsp. baking powder, and ½ tsp. sea salt. Make a well in the center of the flour mixture, set aside. 

In another bowl combine 2 beaten eggs, 1 cup milk, and ¼ cup cooking oil or melted shortening. Add egg mixture all at once to flour mixture. Stir just until moistened.
 
Spoon batter into the prepared pan.

Bake for 20-25 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on a wire rack.