Ingredients
1 lb roll frozen bulk breakfast sausage
2 cups chopped onion
1 cup chopped celery
3 tbsp minced fresh sage
12 cups cubed cornbread (equivalent to 8 large corn muffins)
3/4 cup chopped walnuts
2 eggs, beaten
1 1/2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper
Tools
Instructions
Preheat oven to 350° F and grease a large baking pan or gratin.
Cook sausage over medium-high heat in a large non-stick skillet, stirring often to break into small pieces, until beginning to brown.
Remove sausage and place in a large bowl.
Add onion and celery to skillet and cook for 10 minutes or until softened.
Add cooked onion, celery, sage, cornbread cubes, and walnuts to sausage.
Combine eggs, chicken broth, salt, and pepper in a small bowl.
Pour over stuffing mixture and toss well to coat.
Transfer stuffing mixture to prepared pan and bake for 50-60 minutes uncovered, or until top is beginning to brown and center is heated through.