Teresa's Sausage, Sourdough and Cornbread Stuffing.

This is a modification of my mother's cornbread stuffing recipe that is truly delicious, but I like the addition of sourdough because it adds an additional flavor layer that is reminiscent of my home state, California. I'm going to simplify the recipe a bit and will add a photo soon. ~ Teresa Dell.

1# loaf of sourdough bread cut into 1" cubes.

1 batch Quaker Oats or Albers corn bread (recipe on the package), cooled and cut into 1" cubes.

1# link sausages cut into 1" pieces.

1 large white onion (or yellow), large diced.

6 stalks celery, washed, ribbed, cut into 1/4" to 1/2" slices.

3 tbsp dry rubbed sage, or 4 tbsp fresh sage chopped fine.

2 tsps dried thyme, or 4 tsps fresh thyme chopped fine.

1/2 tsp dried red pepper flakes.

1 qt chicken broth.

salt to taste.

Here's an optional add in: 2 green apples, peeled and thin sliced or large diced.

Toss together the cornbread and sourdough cubes. Arrange single layered on baking sheets and dry in preheated 300* oven, stirring occasionaly, for apx one hour until very dry and lightly toasted.

Meanwhile, brown sausage in a deep sided, wide bottom skillet, or kettle until lightly browned.
Add onion and celery to the sausage and cook until onion is opaque or lightly colored, remove from heat.

When cornbread and sourdough are dried, add to sausage, celery and onions tossing well.
Add sage, thyme and red pepper flakes.

Gradually add chicken broth, incorporating each addition well until the breads are moderately moist, but not saturated.

Salt to taste.

Plenty to fill a 15# to 25# bird.
Cool slightly before stuffing in turkey cavity.

Bake turkey, seasoned as you prefer at 325* for 15-20 minutes per pound or until 180* internal temp.

I usually take my turkey out between 175* to 180* and cover loosely with foil or roaster cover. This allows for carryover cooking and prevents meat from becoming dry.

DO NOT stuff your turkey the night before and DO NOT stuff with cold premade stuffing,

If desired your stuffing could be baked in a buttered casserole and baked at 350* until a pick inserted in the middle comes out moist but clean.