– 1lb pork sausage
– 3c chopped celery/onions
– Sage, salt and pepper
– 1/2c sliced jalapenos
– 2lb prepared cornbread
– 3 eggs, lightly beaten
1. Preheat oven to 350 F. Cook sausage until browned, 5-8 minutes. Drain and transfer to a 9×13 pan.
2. Saute onion and celery. Season generously with salt and pepper. Add to sausage.
3. Add cooked cornbread, sage, jalapenos and eggs to sausage and vegetables. Mix to combine ingredients and break up cornbread.
4. Add 1-2 cups chicken broth – or white wine – until stuffing feels moist, but not wet.
5. Cook for 30-45 minutes.