ONGOING QUEST: Corn Sausage Stuffing

This Thanksgiving, I'm on a quest for a delicious stuffing recipe. When I announced this in the office, Lauren mentioned her family's trusty recipe, and we exchanged a swap--her stuffing instructions for my galette (well, really it's Smitten Kitchen's galette, of course, and I'll be putting it up in a little bit).

Here's what I got from the rather surreptitious swap that ensued:

Corn Sausage Stuffing

12 oz. package Jimmy Dean "regular" sausage

3 medium onions, chopped (about 1 1/2 cups, although Lauren says that this might be stretching it)

8 cups bread cubes (1" cubes, about 16 bread slices)

1 tbsp dried parsley flakes

1 1/2 tsp Poultry Seasoning

1 tsp salt

1/4 tsp pepper

1 can cream-style corn

Cook sausage in large skillet, stirring to break up, until browned. Remove sausage onto plate, leaving grease in skillet. Pour grease into measuring cup, and add vegetable oil or subtract grease as necessary to get 1/4 cup. Put 1/4 cup grease back in the skillet and cook onions in fat, stirring over medium-low heat until soft but not browned. Remove from heat. Stir sausage and creamed corn into onions.

In a BIG bowl, combine bread cubes with parsley, poultry seasoning, salt, and pepper. Add the onion/sausage/corn mixture and toss until mixed. Stuff turkey or put into baking dish. If baking alone, cover with foil and bake at about 325 degrees for 30-35 minutes.

Hmm. Sounds delicious, although I'll probably use some silly combination of spices instead of poultry seasoning. I'm quite tempted to toss in some cubed butternut squash as well, and of course a heaping dash of brown sugar.