Sausage Cornbread Stuffing

Submitted by Lezlie Zollinger


Ingredients:
1 (9-by-13) baked cornbread
4 T. butter
1 c. finely chopped celery
1 c. finely chopped onion
1 T. finely chopped fresh sage, or 1 t. dried sage
1 lb. cooked country sausage
1 c. fresh cranberries
1 c. roasted pine nuts
chicken broth to moisten
salt and pepper to taste

Directions:
1. Lightly crumble baked cornbread.
2. Saute butter, celery, and onion until soft. In separate pan, lightly brown the sage and sausage.
3. Add all ingredients together then slowly add chicken broth to desired moistness. Place in prepared baking dish. Bake at 350* for 35-45 minutes, or until cooked through.
4. Spray a 9-by-13 pan. Combine cooked celery and onion to browned sage and sausage.