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Pass the Stuffing
  • 6 cups cubed prepared cornbread
  • 6 cups cubed baguette
  • 1 tablespoon extra-virgin olive oil
  • 1 pound bulk spicy Italian sausage
  • 2 cups sliced leeks
  • 2 cups cubed carrot
  • 2 cups cubed celery
  • 1 teaspoon chopped garlic
  • 12 fresh sage leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 3 cups turkey stock
  • 1 cup apple cider
  • 2 tablespoons butter, for the baking pans
  • 1 large egg, whisked with 1 tablespoon water
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