Corn Bread Stuffing

Cooking Instructions

Saute the onions in the butter in a large skillet until they are just pale gold. Remove to a mixing bowl. Add the sausage to the skillet, break it up with a fork, and let it cook several minutes over medium heat. When it is lightly browned, add the chopped liver. Brown it for 2 to 3 minutes with the sausage meat, and add it to the onions in the bowl. Add the corn bread crumbs, salt, pepper, and the rest of the seasonings. Mix well with the hands and add the Madeira. Taste for seasoning and stuff the bird.

Wine Pairing(s)

Santa Vitoria Tinto

Matanzas Creek Cabernet Sauvignon

Terredora di Paolo Loggia della Serra

Hirschbach & Sohne Zeller Shwarze Katz

Marchesi di Barolo Riserva Barolo

Schmitt Söhne 'Wehlener Sonnenuhr' Riesling Kabinett

Herdade do Esporão Reserva Vinho Tinto

The Rare Wine Co. Historic Series Boston Bual Special Reserve

Caldora 'Colle dei Venti' Pecorino

Prats & Symington Chryseia