I miss Penzey's cause they had the best poultry seasoning for stuffing, ever. It was moist and chock full of sage. The poultry seasoning I used from Spices and Tease on the fried chicken wasn't going to cut my stuffing requirements. So at around 9 in the morning I schlumped to Food Emporium and picked up some Bell's. Yes, Bell's, the seasoning ground so fine the minute you open the box it crawls up into your nose and goes angry wolverine on your nostrils.
So I was going to be lazy and use someone's cornbread mix but no store had any besides jiffy and some random whole wheat version. They also were out of yellow cornmeal so I used what I had left and supplemented with some corn flour (gluten free, woo). it came out pretty cake like and I added extra sugar just in case I didn't get a chance to make the cranberry sauce on my microstove. All the other stuffing bits are pretty standard and the cranberry sauce was ocean spray cranberries, sugar and water:
- 2 packs frozen sage sausage like Park's (not Jimmy Dean, plz), or one box of fresh
- bell pepper
- poultry seasoning
- extra sage (if needed)
- homemade or low sodium chicken stock
- dash of cayenne
- dried cranberries
- salt & pepper to taste
- more butter
Cook the cornbread or take it out of the package you bought to save an hour. In a large saucepan or dutch oven cook the sage sausage in slices/ pieces till brown and crisp. Set aside.
Put chopped onion in the pan with the sausage oil, or pour the oil out and put a pat of butter into the pan. Let the onions deglaze the pan and cook until translucent. Add the celery and bell pepper and cook till tender-crisp. Set aside till cooled enough to handle.
In a large bowl break apart the cornbread and the sausage. Add the sauteed veggies and seasonings. If you're not like me, you'll remember to add the cranberries now. Mix everything together. I like to use my hands to make sure the pieces are small enough. Pour enough chicken broth onto the mixture to make it slightly moist. Pack into a rectangular baking pan. If you are like me, you'll remember to put the dried cranberries in right now and have to mix the thing all over again. Pour more broth on top of the mix until you can kinda see it on the sides of the pan. Dot the top of the stuffing with pats of butter and bake until the broth is all absorbed and the top is browned and bubbly.