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Sausage and Cornbread Stuffing

Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert

2 12oz. Packages cornbread mix

1 Lb. Italian sausage

1/2 Cup yellow onion, diced

1/2 Cup carrots, peeled and diced

1/2 Cup celery, diced with leaves

1/4 Cup dried blueberries

1/2 Cup dried apples, chopped

1 Clove garlic, crushed

All purpose seasoning to taste

1-2 Cups low sodium chicken stock

Cook the cornbread as instructed on package, allow to cool and break into medium pieces. Heat a small stockpot, add the sausage and cook until half done and fat has rendered. Add the vegetables, fruit and garlic then sauté until caramelized. Add the cornbread pieces then stir to combine. Add some chicken stock until slightly wet and stir well to combine. You want the stuffing to be wet enough to hold together well. Add enough stock until this is achieved. Season to taste and remove from the pan. Place onto a cookie sheet and chill well. Stuffing can be made one day ahead of time. Reheat the next day covered, at 350? until internal temperature reaches 165?.

Visit www.coloradoproud.org for a complete list of recipes.