Sausage Cornbread Stuffing

Heat up a large skillet over medium to medium high heat.

Remove the sausage from its casing, place it into the hot pan and break it apart while it cooks. Once the meat is cooked completely and browned, remove from pan and set aside.

Toss the veggies into the skillet with a little salt and pepper and saute until tender, about 7 minutes. {If there isn’t enough grease in the pan from the sausage, pour in a little oil.}

Remove pan from heat, add sausage back in and crumble the cornbread right over top. You want the crumbles to be pretty fine.

Next add in some poultry seasoning, salt, pepper and chicken broth. The last thing you need are some eggs. Crack them into that measuring cup that you used for the chicken broth. Whisk them together to break the yolks into the whites and pour them over top of the whole shoot and match.

Stir this whole pot of goodness together and add in splashes of extra stock if you think it’s a little too dry.

Spoon stuffing into a greased baking dish (I used an oval baking dish – but 8×8 or 9×9 would probably work), cover with foil and bake at 350 degrees F for 30 minutes.