Cornbread and Sausage Stuffing

1 lb. Jimmy Dean Sage Sausage
1 box cornbread stuffing
2-3 celery stalks, chopped
1 medium white onion, chopped
2 ounces (1/2 stick) butter
16 ounces chicken broth
salt and pepper

Heat oven to 350 degrees.

Melt butter in a large skillet on medium-high heat. Add onions and celery and cook until tender, about five minutes. Add sausage and cook until brown.

Heat chicken broth in a saucepan until warm, but not boiling.

Put stuffing in a large bowl. Poor in sausage/onion/celery mixture and stir. Slowly add chicken broth. Add salt and pepper to taste.

Place stuffing into a baking dish and bake 30 minutes.

Serves: 4
Start to finish: 45 minutes
Thanks to: Edie Gerbracht