CornBread Stuffing

Thanks Giving is approaching, so I am posting yummy recipes that you can add to your dinner.

This is a yummy dish for Thanks Giving

•    2 hot Italian sausages
•    2 tablespoons extra-virgin olive oil
•    1 cup chopped celery
•    1 cup chopped carrot
•    1 cup chopped onion
•    2 tablespoons extra-virgin olive oil
•    Salt
•    Ground black pepper
•    1/2 bunch fresh sage, leaves chopped
•    4 large corn muffins
•    3 large eggs
•    1/2 cup, chicken stock

Directions

Heat the oven to 350 degrees F.

Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, until browned and cooked through, about 5 minutes.

Put the sausage into a strainer and drain the grease off.

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool.

Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

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