ALL DRESSED UP

Classic, creative and craveworthy—stuffing recipes bring major flavor to the Thanksgiving table

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Cornbread Sausage Stuffing

I made this recipe more than 45 years ago for a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home.

To this day, it's a favorite.

—Ruth Seitz, Conesville, IA

Prep: 15 min. Bake: 25 min.

Makes: 10 servings

Ingredients:

1 lb. mild or hot bulk pork sausage

½ cup butter, cubed

2 cups chopped onion

1½ cups chopped celery

2 cups soft bread crumbs

2 large eggs, beaten

¼ tsp. salt

¼ tsp. pepper

2 to 3 Tbsp. sage

5 cups crumbled yellow cornbread

Directions:

1. Preheat the oven to 350°. Spray an 8x8-in. baking dish with cooking spray; set aside.

2. In a large skillet, cook the sausage over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. Drain and discard fat.

3. Add butter; cook the onion and celery until crisp-tender, 3-5 minutes. Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish.

4. Bake for 25-30 minutes or until golden brown. Serve warm.

⅔ CUP 348 cal., 16g fat (4g sat. fat), 77mg chol., 908mg sod., 28g carb. (4g sugars, 3g fiber), 13g pro.

Oyster Stuffing

This recipe came from my mother. She made it every Thanksgiving for my father, who absolutely loved it. —Amy Daniels, Brodhead, WI

Prep: 30 min.
Bake: 30 min.
Makes: 4 servings