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Cornbread and Sausage Stuffing

Yield: 8 servings

Ingredients:

• 1 pound pork sausage
• 2 tablespoons unsalted butter or ghee
• 1 large onion, chopped
• 2 celery stalks, chopped
• 10 fresh sage leaves, chopped
• 1/4 cup flat-leaf parsley, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 recipe grain-free cornbread (leave out the cheese and jalapeños), cut into cubes and left uncovered overnight to dry
• 1 cup chicken stock
• 3 large eggs

Directions:

1. Preheat oven to 350º F.
2. Cook pork over medium heat in a large skillet.
3. Drain.
4. Melt butter along with any leftover fat from the ground pork in the skillet.
5. Add onion and celery and cook about 5 minutes.
6. Stir in sage, parsley, salt and pepper.
7. Pour mixture into the bowl with the pork.
8. Add dried and cubed cornbread to onion and pork mixture.
9. Whisk chicken stock and eggs in a medium bowl.
10. Pour over cornbread mixture and gently toss until all ingredients are wet.
11. Pour into an 11 x 7 - inch baking dish.
12. Bake for 30-35 minutes until the top is golden brown.