1lb pork sausage
3c chopped celery/onions
Sage, salt and pepper
1/2c sliced jalapeños
2lb prepared cornbread
3 eggs, lightly beaten
1.Preheat oven 350 F. Cook sausage until browned and cooked through, 5-8 minutes. Drain and transfer to a 9×12 pan.
2. Sauté onion and celery. Season generously with salt and pepper. Add to sausage.
3. Add cooked cornbread, sage, jalapeños 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. Cook 30-45 minutes.