Cornbread And Sausage Stuffing

• 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
• 1 large onion, (about 2 cups), finely chopped
• 3 celery, finely chopped (1 1/2 cups)
• Coarse salt and ground pepper
• 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
• 3 tablespoons finely chopped fresh sage
• 3 large eggs, lightly beaten
• 1 to 2 cups reduced-sodium chicken broth

1. 1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
2. 2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
3. 3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.

pork sausage, onion, celery, salt, cornbread, fresh sage, eggs, chicken broth

Taken from www.epicurious.com/recipes/member/views/cornbread-and-sausage-stuffing-50102770 (may not work)