Maple Bourbon Glazed Poussins With Cornbread Stuffing Recipes
NEW ENGLAND SAUSAGE STUFFING WITH MAPLE CORN BREAD
Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled eggs or omelets.
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.
- Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
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