Kettle Cousin Cornbread Stuffing

Kettle Cousin Cornbread Stuffing

' Kettle-cousin is Georgia colloquial for uninvited relatives who show up at mealtime. With
stuffing this irresistible, no wonder! An 8-inch pan of baked cornbread makes about 4 cups
crumbs and the cornbread should be at least a day old. Unless the cooked chopped giblets and
liver are sacred to the gravy, add them to the stuffing mixture, too. If you do not live in a
kettle-cousin neighborhood, a whole turkey probably will not be required. Bake turkey parts on a
casserole of this.

4 cups cornbread crumbs
1/2 to 3/4 lb. Homemade Pork Sausage* 5 tablespoons butter 1 onion, diced 2 cups celery (about 4
branches), diced 1 teaspoon dried thyme 2 tablespoons dried parsley Dash cayenne pepper 1
tablespoon paprika
2/2 cup chicken stock or water, approximately 1 egg, beaten slightly

Crumble cornbread into fairly fine crumbs. In skillet over medium heat, fry sausage, breaking it up
into particles. Pour off excess fat, if necessary. Remove sausage to bowl and melt butter in pan.
Add onion, celery, thyme, parsley, cayenne pepper, and paprika, and cook covered until vegetables
soften, about 5 minutes, stirring as necessary. Mix with sausage and cornbread crumbs. Stir 1/4 cup
stock into egg, and blend into mixture, adding more stock if necessary to achieve moist consistency--
stuffing should hold together when pressed lightly. Season to taste--it should be peppery. Yields
about 8 cups stuffing; enough for a 12-pound bird--with some to spare."

Source: Damnyankee in a Southern Kitchen by Helen Worth

from Ann in Fla

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