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what type of sausage is best for a conrbread stuffing?

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.

                  3. The original comment has been removed
                    1. 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.