It's not a holiday at Bristol farms without this stuffing. This recipe features our freshly made sausage and bakery corn bread, and a few of us have been known to make it throughout the
year-it's truly that satisfying.

Recipe of the Week
Sweet Sausage Corn Bread Stuffing

Ingredients
1 box Mrs. Cubbison's Corn Bread Stuffing Mix
1 lb Bristol bakery cornbread, crumbled
1 lb Bristol's own sweet Italian sausage, casing removed
1/2 lb unsalted butter
1 tablespoon minced garlic
1 cup diced celery
1 cup diced onion
1 cup diced red bell pepper
1 ear white corn (or 1 cup frozen corn)
2 navel oranges, zest and squeeze juice
2 tablespoons minced Italian parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
16 oz Pacific Natural chicken broth

Method
1. Open packages of Mrs. Cubbison's stuffing and place in a large bowl, add crumbled cornbread.
2. In a large saute pan, cook sausage until golden brown, breaking it up with a wooden spoon into small pieces while cooking. Remove cooked sausage from pan and discard drippings. Mix cooked sausage into bowl with stuffing mix.
3. In same pan, melt butter over medium high heat. Add garlic, celery, onion, red bell pepper, and corn. saute veggies until just tender. Mix in orange zest, juice and fresh herbs and season with salt and pepper. Add vegetables to the stuffing mix and gently fold together.
4. Heat chicken broth and slowly mix a little at a time into stuffing mixture, stuffing should not be too wet.
5. Place stuffing mix in buttered Pyrex dish, cover with foil and place in oven 15 minutes before turkey is done (this allows for turkey resting period) and cook for 20-30 minutes. Remove foil and bake an additional 15 minutes to slightly brown top.

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