Ingredients

1 lb. pork sausage, fried
3/4 stick butter
3 ribs celery, finely chopped
1 cup finely chopped onion
1 1/2 teaspoons ground sage
1 teaspoon dried thyme
1 to 2 cups stock or low-sodium chicken broth
1/4 teaspoon black pepper
6 cups coarsley crumbled corn bread, dried (make previous night)
2 large eggs, beaten
3/4 tsp salt

Directions

Preheat to 325 degrees. Butter or spray a shallow 2 quart baking dish and set aside. Add butter to skillet with celery and onion, sautee until soft, about 10 minutes. Remove from heat, stir in sage, thyme, salt and pepper. Put the corn bread in large bowl, add onion mixture, sausage and the beaten eggs. Mix well. Add enough stock or broth to moisten the stuffing, stirring to combine. Transfer stuffing to baking dish and drizzle with about 1/4 cup stock over the top.
Bake for 35-40 minutes until heated through. The stuffing can be prepared ahead of time and refrigerated up to 6 hours. Add about 15 minutes to baking time. Serves 8+.

Notes