Cornbread Stuffing with Sausage

Fresh pork sausage and turkey giblets lend their rich, meaty flavours to this lightly sweet cornbread stuffing. The chicken broth and beaten eggs added to the stuffing soak into the soft, crumbled cornbread to create a custardy texture.

1 lb fresh pork sausage, casings removed, crumbled
giblets, diced
2 cups onion, finely chopped
1½ cups celery, finely chopped
coarse sea salt
black pepper, freshly cracked
12 cups cornbread, cut into ¾" cubes
3 Tbsp. fresh sage finely chopped
3 large eggs, lightly beaten
1-2 cups chicken broth

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5-8 minutes. With a slotted spoon, transfer to a large bowl.

To pan, add onion, celery and ¼ cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.

Add cornbread, sage and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour ½ cup over stuffing and toss gently (cornbread will break down into smaller pieces). If needed, add up to ½ cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

Makes 10 servings.

Cook's Note: If you aren't planning on cooking the stuffing inside the turkey, pour all the chicken broth over the entire amount of stuffing, and transfer to a large baking dish.