Published November 1, 2000.
For a moist and flavorful cornbread stuffing recipe, we started with homemade cornbread, torn into bite-size pieces and dried in a low oven for one hour. Then we soaked the cornbread in an egg, stock, and half-and-half mixture for one hour for moisture and added sautéed onions, celery, and fresh thyme and sage for flavor. Pork sausage added nice pockets of texture and a meaty punch to our cornbread stuffing recipe without overpowering the balance of flavors.
In this recipe, the stuffing is baked outside of the turkey in a baking dish. If you want to stuff your turkey with it, prepare the stuffing through step 2, then follow the directions for microwaving the stuffing as described in the recipe for Roast Stuffed Crisped-Skin Turkey. To make the stuffing a day in advance, increase both the chicken stock and half-and-half by 1/4 cup each and refrigerate the unbaked stuffing 12 to 24 hours; before transferring it to the baking dish, let the stuffing stand at room temperature for about 30 minutes so that it loses its chill.
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