Cornbread Stuffing with Sausage and Pecans

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Appears in Cook's Illustrated November/December 1997

We added bourbon to give this classic southern stuffing even more of a southern flair.

SERVES 10 to 12 (Makes about 12 cups)

TIME 1¼ hours, plus 2 to 3 days drying

WHY THIS RECIPE WORKS

We wanted to find a way to safely and successfully roast a stuffed turkey, making sure that the breast meat would be succulent and the stuffing fully cooked. Heating the stuffing for our stuffed turkey recipe in the microwave before placing...

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