Cornbread Stuffing

Yield: about 3 ½ quarts


  • 1 pound kielbasa or other smoked sausage, halved lengthwise and cut into 1/4-inch slices
  • 4 cups chopped onions (about 2 very large)
  • 2 cups chopped celery
  • 1 ½ cups chopped pecans (a 6-ounce can)
  • 4 ounces unsalted butter
  • 3 cups packaged corn bread stuffing
  • 2 tablespoons crumbled dried sage
  • 1 ½ cups chopped fresh parsley leaves
  • three 4-ounce cans diced green chilies
  • 1 cup chicken broth, or to taste


  1. In a large heavy skillet cook the kielbasa over moderate heat, stirring, until it is browned and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook the onions and the celery, stirring, until they are softened and add them to the bowl.
  2. In the skillet sauté the pecans in the remaining fat and the butter over moderately high heat, stirring, until they are golden and add the mixture to the bowl with the stuffing, the corn bread, the sage, the parsley, and the chilies.
  3. Add enough of the broth to moisten the stuffing to taste. Transfer to a dish and serve. OR, allow the stuffing to cool completely, cover and refrigerate. Reheat to serve.

Source: Gourmet Magazine

Design by Likoma with WOO on WP