World's Best Cornbread Stuffing

Directions

1. 1
   Heat the oven to 350 degrees F.
2. 2
   Remove the casings from the sausages.
3. 3
   Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat.
4. 4
   Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes.
5. 5
   Drain on a paper towel lined plate and set aside to cool while you cook the vegetables.
6. 6
   Wipe out any excess fat from the pan with paper towels.
7. 7
   Heat 1 tablespoon of oil in the same skillet over medium-high heat.
8. 8
   Add the carrots, celery, and onion.
9. 9
   Season with salt and pepper and add the sage.
10. 10
    Cook until the vegetables are soft, about 10 minutes.
11. 11
    Set aside to cool a bit.
12. 12
    Crumble the corn muffins into a large bowl.
13. 13
    Put in the cooled sausage and vegetables.
14. 14
    Add the eggs and 1/4 cup chicken stock.
15. 15
    Using your hands, mix well adding more stock if the stuffing is too dry.
16. 16
    Spray a 2-quart oven-proof baking dish with cooking spray.
17. 17
    Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.