Thanksgiving – the one time of year where it’s perfectly acceptable to become a gluttonous pig. I have now had days of carbs upon carbs upon carbs, and I am thrilled that everything turned out ok. This stuffing is great because it feels soooo homemade, but you can make the cornbread a day or two before, and just make the rest of it the morning before you roast the turkey.
- One serving of Cottage Cheese Cornbread
- 4 links of sweet italian sausage, casings removed
- 2 Tbsp butter
- 2 Tbsp olive oil
- 6 oz. chopped mushrooms (I used crimini)
- 1 small onion, chopped
- 3 celery stalks with leaves, chopped
- 3 large eggs, beaten
- 2 Tbsp fresh thyme, leaves picked and chopped
- sea salt and freshly ground pepper
- 2 Tbsp minced flat leaf parsley
- 1 1/2 cups turkey stock or chicken broth
Butter a 9×13 inch baking dish. Put the corn bread in a large bowl. In a large frying pan over medium heat, melt the butter with the oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion and cook until translucent, 2-3 minutes. Add the mushrooms, and saute for about 5 minutes more. Add the sausage-mushroom-onion mixture and celery to the bowl with the corn bread and toss well.
Let cool slightly, then stir in the eggs, thyme, a few grinds of salt and pepper, and the parsley. Stir in as much of the stock as needed to make a moist mixture, then season to taste with salt and pepper.
Transfer the mixture to the prepared dish and cover with aluminum foil. About 45 minutes before the bird is done, place the dressing in the oven with the poultry and bake for 45 minutes. While the bird is resting, remove the foil from the dressing and continue to bake until lightly browned and crisp on top, about 20 minutes longer.