Stuffing or taking dried fruits, grains, and vegetables and cooking them inside a cavity of our dinner meat is a tradition that may go back to the Romans. In ancient recipe books you find instructions for using old cereal called spelt to stuff hares and boars. The Victorians in English speaking countries called stuffing for poultry ‘dressing'; so dressing the bird went beyond removing feathers and innards. Later the term ‘stuffing’ replaced the word dressing.
Hoosier pioneers would have been familiar and probably stuffed their Sunday dinner birds with cornbread and sausage stuffing. Corn bread was the original pioneer bread and sausage was the way to preserve meat during the summer months. Not all sausage would have been from pork. Most families thought ‘pork’ was an important commodity to sell; not eat.. Venison sausage probably would have been a more popular choice and certainly liven the taste of any cornbread and sausage stuffing, hence I am sure there were many additional spices added to the recipe to tame that gamey taste.
This recipe makes enough stuffing for one 10 to 12 pound turkey. It leaves enough to be set aside for a stand alone casserole
Source: By Rick Kimpel [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
Cook Time for Hoosier Corn Bread Sausage Stuffing
Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: Stuffing for 10-12 pound Turkey
Ingredients for Hoosier Corn Bread Sausage Stuffing
1lb bulk sausage, hot
1 cup celery, chopped
2-8x8 inch cornbread, square
1 cup chicken broth, canned or reserved
1 cup onion, chopped
1/4 cup butter or margerine, stick
2 tsp salt
2 tsp poultry seasoning
1 tsp pepper
2 tbsp sausage drippings, reserved
Corn bread made in the skillet was a staple of the pioneer diet.
Source: Wikimedia Commons
The ingrediants for corn bread sausage dressing should be prepared on the stove top.
Source: o0o0xmods0o0o at Morguefile
Instructions for Corn Bread Sausage Stuffing
Saute sausage in a frying pan, breaking up with a fork until fully cooked.
Drain and reserve two tablespoons of drippings from the sausage.
Using the fry pan they you fixed the sausage in saute onions and celery in the drippings and butter (or margerine).
Crumble the cornbread . You should have 8 cups of crumbs. Use a dry measure.
In a large bowl combine sauage, celery, onions, seasonings, and chicken broth. There should be enough to stuff a 10- 12 pound turkey.
There will be some left over to serve as a side dish for those who do not want the stuffing straight from the bird. Use a greased casserole to bake stuffing at 350 degrees for 30 minutes.
Cook some dressing in the oven for your guests who do not like their dressing straight from the bird.
Source: public domain from public domain. net
Nutrition for Hoosier Corn Bread Sausage Stuffing
Serving size: 8 oz
Calories from Fat
% Daily Value *
Fat 9 g
Saturated fat 4 g
Unsaturated fat 5 g
Carbohydrates 36 g
Fiber 3 g
Protein 12 g
Cholesterol 9 mg
Sodium 690 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.