1 lb. sweet, Italian-style sausage
5 tbsp. butter
3 tbsp. olive oil
1 medium onion, chopped
2 celery stalks, chopped
8 c. crumbled corn bread
½ c. chopped fresh parsley
1 tbsp. fresh thyme (1 tsp. dried)
salt and pepper
chicken or turkey stock
Directions:
Fry the sausage for about 5 minutes in a skillet over moderate heat, breaking up the meat into small pieces.
When the meat is browned, remove with a slotted spoon.
Drain the fat.
Add the butter and olive oil to the pan.
When the butter has melted and looks foamy, add the onion and celery.
Cook the vegetables until tender.
Spoon the vegetable into a large bowl.
Add the cornbread, parsley, thyme and some salt and pepper.
Add broth as needed.
Let cool and stuff the bird.
To cook the stuffing outside the bird, place the stuffing in a casserole.
Bake covered in a preheated 350 degree oven for 30 minutes.
Remove lid and cook another 10 minutes or until top is crisp.
Yield: 8-10 cups