Cornbread and Sausage Stuffing

1. Preheat oven to 350F. Cook sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a mixing bowl.

2. Peel onion. Chop onion, celery, sage, and parsley.

3. Heat extra virgin olive oil or bacon fat in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender, about 5 minutes.

4. Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper.

5. Transfer the mixture into the bowl with the sausage.

6. Add cubed, dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable broth and pour over the cornbread and sausage mixture.

7. Toss gently until all ingredients are wet.

8. Transfer to a greased baking dish and bake for 30-35 minutes until top is golden brown. Serve warm and enjoy!