1 pound pork sausage
1 large onion, finely chopped
3 stalks celery, finely chopped
coarse salt and ground pepper
2 pounds prepared cornbread, about 12 cups
3 tablespoons finely chopped fresh sage
3 large eggs, lightly beaten
1 to 2 cups chicken broth
preheat oven to 350 degrees. in large nonstick skillet, cook sausage over medium-high heat, stirring often until browned and cooked through. with a slotted spoon, transfer to a large bowl.
to pan, add onion, celery and 1/4 cup water. reduce heat to medium; cook, scraping up browned bits with a wooden spoon until vegetables soften, about 10 minutes. season generously with salt and pepper. add to sausage.
add cornbread, sage and eggs to sausage and vegetables. bring broth to a simmer in a small saucepan; pour broth over stuffing and toss gently, cornbread will bread down into smaller pieces. spoon stuffing into baking pan, stuffing should reach the top. bake, covered, for 30 minutes; then uncover and bake until browned on top, 15-30 minutes.
thanksgiving in review : day 1. scrumptious! although i couldn't get my sister to tell me it was better than stovetop, i could've eaten way more than i did of this traditional side dish. savory goodness, i tell you. and almost as easy as stovetop as well, but i got all of the credit. add this one to your must make list for the winter holiday season.