Thanksgiving Turkey Stuffing (aka dressing) is always a matter of preference. Some like cornbread, some like to add sausage or cranberries or raisins, celery, carrots, nuts and on and on. Some people stuff it in their turkey and some only serve it in a casserole dish. Whatever your traditional stuffing may be, I encourage you to try my Southern Sausage Cornbread Stuffing this Thanksgiving. It might become a new tradition for you. We usually make more than one bird and at least two stuffings so add this one to your list of sides. You can never have too much stuffing. Can you? Southern Sausage Corn Bread Stuffing 1 stick unsalted butter, plus extra for buttering the baking dish and dotting on top of the stuffing 3 celery ribs, finely chopped about 1 cup 2 large carrots, finely chopped about 1 cup 1 small sweet onion, finely chopped about 1 cup 1 pound Italian sweet sausage, removed from the casings 3 cups Chicken Broth 1 tablespoon poultry seasoning 2 tablespoons fresh chopped parsley 1 cup apple cider or apple juice 1 (14oz) bag of corn bread stuffing Salt and freshly ground pepper Preheat the oven to 350° In a large, deep frying pan, melt the 1 stick of butter. Add the celery, carrots and onion to the pan season well with salt and pepper. Cook over medium high heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the sausage to the pan and break it up as it cooks. Continue cooking until sausage is browned and cooked through, about 5 minutes <b>...</b>
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