Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.

  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.

  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.

  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

Reviews (4)

30 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
It sounds wonderful. I'm trying something similar. I'm adding eggs to try to get it to hold together, though.
Rating: Unrated
Have made this every year at Thanksgiving for 10 years. Always turns out delicious!
Rating: 5 stars
the flavors in this recipe are fantastic but I'm still working on getting it to hold together since I'm not using it to stuff a bird.
Rating: Unrated
Yummy. I used fresh chorizo that I browned instead of cured. I doubled the recipe and cooked it outside the turkey for 45 minutes to an hour. You might need to add some more stock.