Stuffing with cornbread and sausage?
Yes, c’mon!
This make-ahead Thanksgiving side dish is a keeper.
Photo: Victor Protasio
Some people call it stuffing, some call it dressing.
(It’s technically stuffing only if it’s cooked in the bird.)
Drying it out overnight allows it to soak up more flavor.
Using a slotted spoon, transfer sausage to a bowl.
Add remaining 1 tablespoon oil to skillet and reduce heat to medium-low.
Add wine; increase heat to medium.
Return sausage to pan.
Gently stir to combine, taking care not to completely crumble cornbread pieces.
Gently fold in broth.
Transfer to a 13-by-9-inch baking dish lightly greased with oil.
To serve immediately: Preheat oven to 350F.
Cover baking dish with aluminum foil; bake for 20 minutes.
Remove foil and top with butter slices.
Continue baking until lightly browned, 20 to 25 minutes.
Top with sage leaves.
To serve, preheat oven to 350F.
Let dressing sit at room temperature while oven preheats.
Bake for 20 minutes.
Remove foil and top with butter slices.
Continue baking until lightly browned, 20 to 25 minutes.
Top with sage leaves.
