Here is my Sausage And Cornbread Stuffing recipe. As you can see, it is an extraordinarily difficult, time-consuming, complex and arcane dish that only a few people in the cooking world have the intestinal fortitude to attempt.
People take Thanksgiving far, far too seriously. The point is to have fun, eat reasonably good food, and enjoy your guests. For instance, this year we will all gather around the television to watch the half-time show of some football game because the Jonas Brothers will be singing for 5 minutes. Would I do this on any other day of the year? If you knew me you would know the answer.
2 lb. Sweet Italian Sausage (The stuff with fennel) casings removed
2 cups Yellow Onions, rough chopped
2 stalks of Celery, rough chopped
1/3 cup Chopped Parsley
Chopped Sage to taste (about 1-2 tablespoons)
Cornbread, and lots of it (probably 2 pounds of the stuff) Buy it or bake it; I don’t care.
1-2 cups Chicken Stock
Salt and Pepper to taste.
Break up the sausage into nice chunks and brown it in a bit of oil. Once the sausage is nicely browned, add the celery and onions and sauté until they get a bit of color. Dump into your biggest bowl and correct the seasoning, add the sage and parsley and mix a bit. Then add as much cornbread (broken up into chunks the same size as the sausage) as you feel like. My guess is that a 1:1 ratio of cornbread to everything else will work well. Mix it gently and then moisten the mixture with the chicken stock until it is looks appetizing, but not dripping wet and disgusting looking. Spoon into greased baking dishes, cover with foil and bake at 350° for 20 minutes.