Corn Bread Stuffing

How to make Corn Bread Stuffing Recipe - This classic stuffing for the Thanksgiving turkey starts with a recipe for corn bread. The sausage was added as a way to stretch the servings of turkey; it can be omitted.

Ingredients:
1-1/2 cups cornmeal
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
4 teaspoons baking powder
2 eggs
1 pint milk (2 cups)
1/4 cup melted butter
1 pound seasoned, bulk-type, breakfast sausage
2 tablespoons bacon fat
4 medium-sized onions, finely chopped
4 celery stalks, finely chopped
1/2 teaspoon dried sage
1/2 teaspoon dried leaf thyme
1 teaspoon salt
Dash of freshly ground black pepper

Method:
Preheat oven to 450F (230C).

Grease a 13" x 9" baking pan. In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder. Stir in eggs, milk and melted butter until blended.

Spread in greased baking pan. Bake 30 minutes. Cool. Crumble cooled corn bread. In a medium-sized skillet, brown sausage over low heat until cooked
through, breaking it into pieces with a fork.

Add crumbled corn bread; remove from heat. In another skillet, heat bacon fat. Add onions and celery.

Saute until tender. Add to corn bread mixture. Add remaining seasonings. Use mixture to stuff a 12- to 15-pound turkey.