Sausage Cornbread Herb Stuffing

Preheat oven to 350℉. In a large frying pan, saute sausage until no longer pink. Remove sausage from pan and set aside. Leave any grease in the pan. My homegrown sausage is quite lean so there usually isn’t much. You may want to pour some off if there is more than a few tablespoons.

Add butter and saute onions and celery until almost caramelized. Add fresh or dried herbs, salt and roasted peppers if using and stir briefly. Add 2 cups of cornbread crumbs and stir together.

Place remaining bread in a large mixing bowl. Add sausage, sauteed mixture and stir together. Drizzle chicken broth over mixture while stirring lightly.

Place stuffing in a extra large casserole or 9 x 13 baking. Bake uncovered for about 30 minutes or until lightly browned.