Stuffing is a must for Thanksgiving dinner.
. It uses breakfast sausage to impart herby and maple flavors and gets a kick from chile flakes. The recipe includes easy-peasy instructions for making the precise amount of cornbread you will need using a mix, or you can use your own favorite cornbread recipe, or buy it premade .
In this Southern spin on traditional Thanksgiving stuffing, lightly sweetened cornbread meets breakfast sausage, chile flakes and aromatics.If you like your dressing a little more complex, the late Times restaurant critic, Jonathan Gold fancied pork-apple sausage and chestnuts in his stuffing. Roasting and peeling the chestnuts adds to the festive air of the occasion. It is a little more labor intensive than a more basic stuffing, but the richness and flavors are payoffs well worth the effort.
Late restaurant critic Jonathan Gold's pork apple sausage stuffing recipe includes chestnuts and crumbled apple sausage for an amplified Thanksgiving side dish.
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