If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Makes about 4 cups - I start with seasoned corn bread stuffing - and add a couple things. And don’t forget to make stuffing omelets with the leftovers.
Ingredients
1 pound spicy Italian sausage
1 cup diced yellow onion
1 cup diced celery
1 tablespoon dried sage
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 cup butter, 2 sticks
One 12 ounce bag cornbread stuffing
1 3/4 cup chicken stock
Directions
Preheat oven to 350
Put the cornbread into a large bowl
Cook the sausage in a pan, breaking it up as you go until cooked through, remove to the cornbread bowl
In the same pan melt the butter, then put in the onion, celery and sage and cook until softened - about 5 minutes, put in with the cornbread & sausage
Add the broth and mix until well combine
Then everything goes into a greased casserole dish, cover with foil and cook for 30 minutes, remove foil and continue to cook another 10
