Cornbread and Sausage Stuffing
Ingredients
5-6 C cornbread
1/2 lb Italian sausage
1 C celery, chopped
3/4 C yellow onion, chopped
1/2 C dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 C chicken or vegetable broth
Directions
Preheat oven to 350°F.
Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 minutes or until nearly crisp.
In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.
In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries and cornbread, toss to disperse ingredients. Pour broth over mixture, toss again to combine well.
Transfer mixture to a 2-quart baking dish.
Bake for 20-30 minutes or until heated through and top is crisp. Serve immediately.
