Cornbread Stuffing

 Ingredients: 

4 small breakfast sausage links, skins removed (I used Brown sugar honey Johnsonville)

1 green pepper

3 cloves of garlic

2 carrots

1 cup onion (or 1 medium onion)

1 cup celery (or about 3 stalks)

1 TBSP salt

2 tsp poultry seasoning

1/2 tsp pepper

1/2 tsp thyme

1/2 tsp sage

2 1/4 cups of broth (plus another splash or 2)

1 cup butter

1 8x8 square pan of cornbread, cut into 1/2 inch cubes

Directions: 

1. Chop all your vegetables the same size and reserve. 

2. Saute onion and sausage in butter. After about 6-7 minutes, add other vegetables and seasoning. 

3. Saute for about 10 minutes or until everything is soft. 

4. Add in stock, turn off heat.

5. Toss in cornbread. Carefully toss like you are folding in cake batter. Be careful not to break the pieces of cornbread much. 

6. Let sit for 30 minutes. 

7. Grease a 8x8 pan with butter. Preheat oven to 375. 

8. Put stuffing in the pan and gently press down. If it looks a little dry add a sprinkle or two of stock. 

9. Bake for 30 minutes or until lightly brown on top. Cover with foil and keep warm until ready to eat. 

This was the first stuffing I ever made and it turned out really good.  It's not supposed to be big pieces of bread so if yours gets solid in the center with a little moistness, that is good.