Recipe: Sausage-cornbread stuffing

Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.

Note: The cornbread is best made a day in advance. This recipe makes more stuffing than the average turkey can take, but the extra can be made into a cornbread pudding as indicated below, or just drizzled with a cup of chicken stock and baked.


1 cup coarse yellow cornmeal

1/2cup flour

3 tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2teaspoon salt

3/4cup buttermilk

1/4cup vegetable oil, plus extra for pan

4 large eggs, divided

1 large onion, finely diced

3 stalks celery with green leaves, finely diced (about 1 1/2 cups)

1 medium red pepper, cored, seeded and diced (about 1 cup)

1/3cup chopped fresh sage

1/2cup chopped fresh parsley

8 tablespoons unsalted butter, divided

3 tablespoons minced garlic (about 3 cloves)

3 1/2 cups stemmed, diced shiitake mushrooms ( 1/2 pound)