Missy! I have been looking for it! Couldn’t find it but there are so many online that sound just like it. I can use this one, and so can you.
http://www.seriouseats.com/recipes/2015/11/cornbread-stuffing-sausage-sage-recipe.html
The main thing is the fresh cornbread, which can be left on the counter in tinfoil to get a little stale. Then cubed and browned a bit like the recipe says. And to keep it kosher I will use olive oil, maybe slightly less of it, instead of the butter.
And of course the fresh sage. Very important. (A friend is giving birth a boy named Sage this Thanksgiving week, very excited about that too!)
That’s so weird. When I google her name & recipe it comes right up. It doesn’t matter there are plenty of recipes like it. Sometimes Colwin gives kosher alternatives in her two books but not always. I generally use Bell’s Seasoning ‘cause it is what my mom used and it smells of childhood to me.