Corn-Bread Stuffing

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Preparation info

  • Enough for a

    12-to 15 pound

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound sausage meat
  • 2 pans of Corn Bread
  • 4 medium onions, chopped fine
  • 4 celery ribs, chopped fine
  • ½ teaspoon ground sage
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • Dash of freshly ground black pepper


  1. Fry the sausage meat over low heat until lightly browned, then break it into pieces with a fork.

  2. Crumble the corn bread and add the crumbs to the sausage; mix together. Remove from heat.

  3. Cook the chopped onions in a little sausage fat until limp. Add to the mixture, then add the chopped celery and all remaining ingredients, mixing well.

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