Rub-All-Over-Your-Body Cornbread Stuffing

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Are you ready for Thanksgiving?  The holidays have kind of creeped up on me this year, but I'm starting to feel the beginnings of holiday spirit.  

Stuffing, or dressing if you prefer, is probably my favorite part of the Thanksgiving meal.  Especially this one.  I found the recipe for Rub-All-Over-Your-Body Cornbread Stuffing in In Style magazine a couple of years ago and it has been the stuffing dish on my Thanksgiving table ever since.  The story goes it got its provocative name because it is so delicious you will want to rub it all over your body.  I've never been inclined to rub it on my body but I'm more than happy to eat multiple servings of it.  

The combination of cornbread and biscuits add for a variety in not only flavor, but texture.  I've used other bread crumbs instead of biscuits and it is equally delicious.  The other secrets are the poultry seasoning and the sausage.  So simple, but so delicious.  If you don't already have a family favorite stuffing/dressing recipe, please give this on a try.

Rub-All-Over-Your-Body Cornbread Stuffing
adapted from In Style, November 2010

1/2 - 1 pound of mild sausage

1/2 cup celery, finely chopped
1 cup onion, finely chopped

5 cups day old cornbread, crumbled
4 cups day old biscuits, crumbled (or other bread crumbled/cubed)
1/8 teaspoon freshly ground black pepper
2 teaspoons salt
1 tablespoon chopped sage (fresh or dried)
1 teaspoon chopped parsley (fresh or dried)
1/4 teaspoon poultry seasoning
1/2 cup butter, melted
4 cups chicken stock (more if needed)

Preheat oven to 350°.

Brown sausage in skillet over medium high heat, crumbling into small pieces.  Add celery and onion and cook until sausage is cooked through and vegetables are almost soft.  Set aside.

Place cornbread, biscuits, pepper, salt, sage, parsley, poultry seasoning, and butter in a large bowl.  Add sausage mixture and chicken stock and mix until combined and bread is moistened, adding additional chicken stock as needed or preferred.

Pour mixture in a 9" x 13" casserole dish and bake for one hour adding more chicken stock if the stuffing gets dry.