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Buttery Garlic and Herb Sage Cornbread Stuffing with Sausage


2-2.5 lbs cornbread, cut into cubes and dried

1 tbsp Buttery Garlic and Herb

1lb sage sausage

1 large diced yellow onion (about 3 cups)

5-7 celery stalks sliced (about 2 cups)

7 garlic cloves

1/4 cup white wine

1 tsp chopped fresh parsley

1 tsp chopped fresh sage

1 tsp chopped fresh rosemary

1 tsp chopped fresh thyme

3/4 cup unsalted butter

2 large eggs

1 can (14.5oz) low sodium chicken stock

1 tsp worchestershire

3/4 cup craisins


Step 1

Make sure cornbread is dried out, can be left out a day ahead or toasted in oven. Put dry pieces in large mixing bowl

Step 2

Melt 3/4 cup butter in 4 qt sauce pan and add onion, celery, and Buttery Garlic and Herb seasoning, cook until soft, about 8 min

Step 3

Add garlic, all four fresh herbs, and cook another 3-4 minutes

Step 4

Set mirepoix mixture aside, ensuring all bits are scraped out to avoid burning in next step

Step 5

Add sausage and cook until crisp and no pink is left. Set aside and deglaze pan with white wine

Step 6

Pour mirepoix, sausage, craisins, and wine from pan into cornbread bowl and mix well

Step 7

In a small bowl, whisk together can of chicken broth, worchestershire, and 2 eggs. Once combined, fold mixture into cornbread mix and gently mix well

Step 8

Pour bowl into a greased 13×9 baking pan and bake for 40-45 minutes at 350 until internal temp registers 160

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