Add the sausage and cook until it's really brown and yummy, 12 to 15 minutes. While the sausage is cooking, break it apart with a metal spoon or spatula — you want the meat in pretty small pieces.

3. Add the sausage and ½ tablespoon poultry seasoning and cook until well-browned, stirring occasionally, about 5-6 minutes. 4. Preheat the oven to 350 °F.

6. Fill the neck and body cavities of the turkey with the stuffing.. 7. Beat the remaining eggs with the milk and mix with the remaining stuffing.Transfer the pudding mixture to a shallow nonstick ...

Add the sausage, breaking it up, and cook until no pink remains, which should be about 10 minutes. Stir in the oregano, salt, pepper and poblanos and transfer to a large bowl. Mix in the cornbread ...

Salt, sweet and fat. This stuffing has it all when it comes to flavor and can be made ahead of time. It's a side dish you will always be thankful for.

3 lb. cornbread, cut into ¾" pieces (14–16 cups) 1½ lb. breakfast sausage, casings removed if needed 1 cup unsalted butter (2 sticks), plus more for pan ...

1. Preheat oven to 375 degrees. Place cornbread chunks in large baking pan or a 9-by-13-inch casserole dish and toast in oven, tossing every 10 minutes, until all the pieces are crisp and dry ...

1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the celery and cook until softened, about 2-3 minutes. 2. Add the sausage to the skillet and cook thoroughly making ...

1. Melt half of butter in a skillet. Add chopped onions and cook over medium heat, partially covered, until tender and lightly colored, about 25 minutes. Transfer onions and butter to a large ...

Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.