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
1/2 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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