Colin Diemer at Planet Nova, Mar. 7, 1997
Photo: Lara Kozak

Ah, alas, the Holiday season is quickly approaching us once again, and in the spirit of the Holidays, I recommend doing something nice for your self for a change. Have your car detailed. Get a massage. Treat your self to that new "Mom" tattoo you've been pondering. Or, splurge on starchy foods! You've been SO good! When I am at home relaxing to the fine hi-fi sounds of Bobby Darin, Burt Bacharach, Smokey Robinson, or At The Drive-in, I like to prepare the fine dish below. Give it a try. I think that you will find it to be a wonderfully satisfying compliment to any holiday feast. Remember to always wear clean socks and to wash behind your ears. Rock on.

Cornbread and sausage stuffing is full of color and flavor. For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.

3/4 lb. sweet Italian sausage (without casings), cut in small chunks
3 to 4 Tbs. rendered bacon fat or butter, if needed
2 cups chopped onion
1 1/2 cups finely chopped celery, including leaves
1 1/2 cups finely chopped bell pepper, preferably a mix of red and green
2 Tbs. finely chopped garlic
1 Tbs. chopped fresh thyme or 1 tsp. Dried Pinch dried chili flakes (optional)
1 tsp. salt
1 recipe Basic Cornbread, crumbled
1 cup chopped scallion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup snipped fresh chives
Freshly ground black pepper to taste

In a large skillet, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside. Add enough rendered bacon fat or butter to the pan to get about 5 Tbs. total fat. Add the onion, celery, peppers, garlic, thyme, chili flakes, and salt. Cook briefly until the onion is softened. With a wooden spoon, scrape up any browned bits in the pan. Combine in a large bowl with the crumbled cornbread, scallions, parsley, chives, and pepper. Toss to combine. Bake in the bird or in a casserole.

Stuff the bird -- or, if baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 min. to 1 hour. For a crunchy top, uncover it for the last 15 min. of baking.