I love good Southern cornbread dressing, but being from points north, my Yankee genes sometimes ache for breadcrumb stuffing. With Turkey Day being hectic, here’s how I cheat and still serve up a great dish of stuffing that even my Crestview-born roommate grudgingly admits is pretty tasty.
2 boxes turkey flavor stuffing mix
1 pound bulk mild Italian sausage (or four sausages with the skin pulled off and meat crumbled)
1 large onion
3 cups chicken broth to replace water in stuffing mix directions
Parsley, sage and thyme to taste (if you’re a Simon and Garfunkel fan, feel free to add rosemary)
Preheat the oven to 350 degrees Fahrenheit.
Dice the onion. Sauté the sausage and the onion in a tablespoon of olive oil over medium heat.
Heat the chicken broth in a microwave or pan to almost boiling. Mix in the stuffing mix, and add the sausage and onions. Season to taste.
Pour the mixture into a 9- by 13-inch baking dish. Bake for about 20 minutes until top turns brown.
Contact News Bulletin Arts & Entertainment Editor Brian Hughes at 850-682-6524 or firstname.lastname@example.org. Follow him on Twitter @cnbBrian.