Tasty Tuesday

             Just a few more days before were all stuffed by the annual feast and fuss, but each Thanksgiving there seems to be a great debate over one of the staples on the menu: stuffing/dressing. As for me and my menu, it's all home made and made from scratch, no boxed anything! Once I made stuffing from scratch, I couldn't go back, and I love how I can mix it up by using different breads that I save and freeze months before hand. This year, I wanted to try something different for the dressing ( funny how we call it stuffing and dressing) so I got to hunting around and spotted this one from Martha Stewart, she's never let me down yet, so I think I will  try this one, close to the southern style that I wanted so I thought I'd share today and give you a chance to enter the great stuffing debate: Do you make it or buy the box? Is there a family recipe that's been handed down? Do you call it stuffing or dressing?

Cornbread and Sausage Stuffing

• 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
• 1 large onion, (about 2 cups), finely chopped
• 3 celery, finely chopped (1 1/2 cups)
• Coarse salt and ground pepper
• 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
• 3 tablespoons finely chopped fresh sage
• 3 large eggs, lightly beaten
• 1 to 2 cups reduced-sodium chicken broth

Directions

1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
2. To pan, add onion, celery, and 1/4 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.
3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 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.

       I've waited all summer to use my own sage from the garden for this meal, adding that special ingredient and honoring this special day with a home made feast! Happy Thanksgiving to one and all!  Now, pass the stuffing please!!