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what type of sausage is best for a conrbread stuffing?

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bulk? andouille? Chorizo?

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  1. IMO, bulk lean pork sausage. But I don't like Chorizo or Andouille; too spicey.

    1 Reply
    1. re: todao

      I like spicy, but I too would head towards a bulk pork, it's not the point of the dish and it's easier to work..

    2. IMO, it depends on how you're planning to cook the turkey.

      I like to take a 1/2 pound of chopped up chorizo or a spicy Italian style bulk sausage, and mix it with 1lb of regular bulk sausage for the cornbread stuffing mix.

      Also, I like to add a couple of chopped up red apples to the mix, just to counter the spiciness of the chorizo or Italian sausages.

      I did one with Boerwoers sausage, but it was pretty Meh...

      1. A good basic pork sausage with sage is really all you need. Getting fancy for fancy sake just isnt necessary. Jimmy Deans (I know, I know) has a solid product I use specifically with Sage featured that works great.

        16 Replies
        1. re: mtomto

          I've tried them all, and Jimmy Dean with sage is the one.

          1. re: coll

            Another vote here for Jimmy Dean with sage.

          2. re: mtomto

            A very enthusiastic third on Jimmy Dean, though I have not tried the sage-specific one. It's perfect for cornbread stuffing!

            1. re: mtomto

              I love either Jimmy Dean or Bob Evans, any flavor. Bonus if you can find the sage kind, if not add extra sage to your seasoning!

              1. re: biondanonima

                Good call--either of those guys (Jimmy or Bob) will do yer stuffing right!

                1. re: kattyeyes

                  Jim-Bob sausage, funny. If a Bubba could jump into the fray, they could corner the market...

                  1. re: Veggo

                    I'm reasonably confident that there's a Bubba's brand of sausage. It's definitely ringing a bell. (Full Disclosure: I live in Kentucky) ;)

                    1. re: LauraGrace

                      There's Bubba burgers, it's probably a meat house.

              2. re: mtomto

                I'm sorry but I can't disagree with you more. Please see my post/thread about JD and the like:

                http://chowhound.chow.com/topics/731000

                I think it's all but flavorless and the texture is is even worse. This is a product that you can make easily with just having your butcher grind a little pork for you and you add what seasonsings you wish. I'd use nothing before I'd use JD or the like. BTW, as I said in my post, I'm sure he was a terrific guy and I bet him family hate what's happened to the product also.

                1. re: c oliver

                  I make my own sausage all the time but I can still appreciate a good slice of Jimmy Dean now and again. I prefer Bob Evans, though. Either way, they do have a different texture and flavor from what I make myself, but that doesn't make it bad, just different. Chacun a son gout, I suppose.

                  1. re: c oliver

                    Bob Evans is harder to find - I can't get it around here (NYC) and I usually stock up when I visit my parents in MI at Christmas (as long as it's cold enough to keep it frozen in the trunk!). I read your thread regarding Jimmy Dean and I agree that it is a little "watery," so I paid close attention while frying up my Bob Evans today. Nothing watery about it, and very little grease either. The texture is a bit coarser than Jimmy Dean but still more emulsified than what I make at home. If you ever see it, give it a try - you may find you like it better. I still love my own recipe but the convenience factor is hard to beat!

                  2. re: c oliver

                    You've inspired me to try making my own sausage the next time I make my stuffing. I am dying to make a turkey in between Thanksgiving and Christmas this year just so I can get control over the whole process (I am a bit of a kitchen control freak).

                    I'm at my moms' now and we have to do things her way ( lol ) so maybe next week I'll get a fresh turkey and brine it and then follow your guidelines for making fresh sausage to use in the stuffing.

                    1. re: BabsW

                      Excellent! Please report back.

                      1. re: c oliver

                        I will!

                      2. re: BabsW

                        my sympathies.

                        1. re: hill food

                          It wasn't so bad, really. ;-)

                  3. It is certainly a matter of taste and (sometimes) nostalgia. I use a mix of sausage, typically JD breakfast pork and Isernio chicken. It is what my family has always done. We love it.

                    1. Use a sausage you like to eat as a sausage. One thing to keep in mind is a hot-smoked sausage like andouille or spanish chorizo will have rendered some fat during smoking, so less will be rendered when you make the stuffing. This can be a good thing or a bad thing depending on your taste. And be aware that just about any andouille you find in a supermarket will not have been smoked and supermarket Mexican chorizo is not a substitute for Spanish chorizo and is just a foul concoction not fit to eat.

                      3 Replies
                      1. re: Zeldog

                        Some Mexican chorizo is good, some isn't. But don't dismiss it all.

                        1. re: Veggo

                          it's not a substitute, but mostly because it's fundamentally different, as a grocer in South Phoenix once explained: " be sure to cook it through" and while it IS a different flavor it's still good. not sure if something I'd want to put in cornbread stuffing (we were doing tamales that Thanksgiving).

                        2. re: Zeldog

                          I don't buy supermarket Mexican chorizo but freshly made at Latino markets and it's fantastic. No, it's not Spanish; it's Mexican. I stuff Anaheims with a (Mexican) chorizo, spinach, cheese, etc. and it's a favorite dish.

                        3. Taiwanese sausage.

                          1. When making it tonight, I used about a pound of andouille (from a place in LaPlace, LA- really good), and about a pound of Jimmy Dean Hot. I was really surprised at the lack of grease in the Jimmy Dean- when I added the andouille, which I knew would have a very low fat content, everything was sticking to the bottom of the pan! I finally added a little vegetable oil, then the celery and onions, and all was right in the world...

                            1. Gotta be Sweet Italian--or use some lean fresh ground pork, add poultry seasoning and some plump fennel seeds, toasted. Heaven with a cornbread stuffing.

                              Jimmy Dean???? That stuff is so salty, you could use it to preserve lemons.

                              Might as well just use some Slim Jims.

                              1 Reply
                              1. re: toodie jane

                                oooh there's a topic for debate: sausage cured lemons...or maybe lemon cured sausage?

                              2. If you're in TX and in one of the areas which has Market Street, they make chicken with garlic and bell red pepper link sausage. I used it last night for the first time. Pan browned, then steamed to cook, then sliced in thin rounds and tucked into the surface area of a pan of unbaked cornbread/herb dressing (using a half bag white bread, seasoned, bagged dressing - you know the one). Baked for about 40 minutes. MAN, is that good dressing!

                                (since I'm going out for T'giving dinner, I had to make my "leftovers" last night!).