Yield: Yields 12 to 14 cups.
For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.
This stuffing is delicious when cooked inside the bird, we like this simple, juicy roast turkey. If you plan to cook the stuffing separately, follow the instructions below, it can be cooked in the same oven or at the same temperature as your turkey.
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This was a new recipe for us this year and it was terrific! I used chorizo and also added an almost ripe pear for flavor and texture - this has our vote for a favorite stuffing.
I have made this since I saw it in the 1997 magazine. Thought I'd try something new this year, but here I am, coming back to this recipe! It is so delicious & packed full of flavor! Don't omit anything!
Excellent addition to the Thanksgiving meal. We make it with chorizo and add some chilies to the other peppers for a fun twist on tradition!
This is the best cornbread stuffing ever! I lost the original issue with this recipe in it, and have been searching ever since. I am so excited to have finally found it again! It is just that good! My sister has been asking for this every year since I first made it - it will be a nice surprise for her this Thanksgiving! : )
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