Sausage, Sage & Cornbread Stuffing

Ingredients

• 1 recipe Southern cornbread, prepared and cooled
• 1 teaspoon canola oil
• 1 1/2 pounds sweet or mild Italian sausage, casings removed and broken into bite-sized pieces
• 5 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced
• 4 celery ribs, diced
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons chopped fresh parsley leaves
• 2 cups low-sodium chicken stock
• 4 large eggs, lightly beaten

Directions

1. Preheat the oven to 350F. Slice the cornbread into 1/2-inch cubes; you should end up with about 8 cups. Arrange the cubes across a large rimmed baking sheet and bake for 10 minutes. Turn them over, then bake for another 10 minutes, until they look golden and toasty, about 20 minutes total. Cool them for a bit, then transfer them to a large mixing bowl.
2. Raise the oven temperature to 375F. Use 1 tablespoon butter to coat a 9 x 13-inch baking dish, then set it aside.
3. Place a large, deep skillet over medium-high heat. Add the canola oil, followed by the sausage. As it cooks, break the sausage into smaller pieces with a spoon. Continue cooking until it is well browned all over, 7 to 10 minutes. Move the sausage to a bowl and discard the rendered pork fat.
4. Reduce the heat to medium and melt in 4 tablespoons butter. Stir in the onions, celery, and a pinch of salt. Cook for 7 minutes, until the vegetables are very soft and aromatic. Add the garlic and cook for 1 minute longer.
5. Add the cooked onion mixture to the bowl with the toasted cornbread. Gently fold in the browned sausage, herbs, and stock. Taste and season with salt as needed. Fold in the eggs last, mixing until everything is evenly combined. It is completely fine if some of the cornbread breaks down.
6. Spoon the stuffing into the prepared baking dish. If you are making it ahead, cover the dish and refrigerate it for 1 day.
7. Bake the stuffing until it is hot all the way through and browned on top, 35 to 45 minutes. If the surface starts getting too dark while it bakes, lay foil loosely over the dish. Serve hot.