World's Best Cornbread Stuffing

1. 1

   Heat the oven to 350 degrees F.

2. 2

   Remove the casings from the sausages.

3. 3

   Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat.

4. 4

   Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes.

5. 5

   Drain on a paper towel lined plate and set aside to cool while you cook the vegetables.

6. 6

   Wipe out any excess fat from the pan with paper towels.

7. 7

   Heat 1 tablespoon of oil in the same skillet over medium-high heat.

8. 8

   Add the carrots, celery, and onion.

9. 9

   Season with salt and pepper and add the sage.

10. 10

    Cook until the vegetables are soft, about 10 minutes.

11. 11

    Set aside to cool a bit.

12. 12

    Crumble the corn muffins into a large bowl.

13. 13

    Put in the cooled sausage and vegetables.

14. 14

    Add the eggs and 1/4 cup chicken stock.

15. 15

    Using your hands, mix well adding more stock if the stuffing is too dry.

16. 16

    Spray a 2-quart oven-proof baking dish with cooking spray.

17. 17

    Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

* Per serving · 4 servings · Values may vary.