Prep: 10 min Cook: 15 min

Ingredients:

21/2 lbs cornbread
3 TB unsalted butter or olive oil
11/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 lb spicy chicken sausage (ground or squeezed from casing)
1 TB dried thyme
1 tsp dried sage
2 tsp sea salt
1 tsp fresh ground black pepper
1 cup chicken or turkey stock

Directions:

Preheat oven to 350°F. Cut cornbread into 1" cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.

In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until soft but not brown. Add the sausage and cook until sausage is fully cooked through. Stir in the thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15" baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until the top is crisp and golden.