Monday, November 9, 2009

Thanksgiving Stuffing Follow-Up

I posted my favorite Thanksgiving stuffing recipe last week, noting that the original recipe called for sausage that I omitted. I’ve had a few questions about that missing sausage, so if you’re interested in the sausage (and, honestly, when has sausage ever made anything worse?), the recipe calls for “3/4 lb bulk pork sausage” that you brown in a skillet. Remove it from the pan—leaving the fat—and proceed with cooking the onions, etc. in that same skillet. Add the sausage to the stuffing at the end, when you combine the cornbread and scallion with the onion mixture.


DC-area author Leslie Pietrzyk explores the creative process and all things literary.