Add garlic and cook for 1-2 minutes, or until fragrant, then add wine and cook for 2-4 minutes, scraping browned bits off bottom of pan. Fill turkey about 3/4 full with the stuffing. A winner at any Thanksgiving dinner, sausage, bacon, apple chunks, mushrooms, celery, onions tossed with cornbread and bread cubes, make this savory stuffing a family favorite. Spread cornbread and whole wheat bread on each baking sheet and bake until dry and golden, about 12-15 minutes. The salad is perfectly dressed with a ranch-style sour cream and mayonnaise dressing. Drain bacon on paper towels. Suzi's cornbread salad is a delicious combination of baked cornbread, cheese, plenty of crispy crumbled bacon, pinto beans, and vegetables. Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain, and place sausage into a bowl. If stuffing turkey, stuff just before putting the turkey in the oven and wait for stuffing to cool in refrigerator for 1 hour before using. Transfer stuffing to a foil-lined greased baking dish or loaf pan (makes about 2 loaves) or use to fill a 20 lb turkey. Add the cooked celery and onions and toss to mix well. Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well. … Preheat oven to 375° F. Line two baking sheets with parchment paper. You can also reheat this dish in the microwave. Gently rewarm stuffing in a baking dish in the oven at 350 degrees F until hot. More Delicious Stuffing Recipes. (Everytime is going to be different.) Remove mixture from heat and transfer to a large bowl, along with toasted cornbread and bacon and 1 cup chicken broth.