Sausage Cornbread Stuffing
8 cups Cornbread Croutons
2 tbsp Sedona Divine Wild Mushroom & Sage Olive Oil
1 tbsp Sedona Divine Rosemary Olive Oil
½ cup Yellow Onion (diced)
¾ cup Celery (diced)
2 cloves Garlic (minced)
1 tbsp Fresh Sage (chopped)
2 tsp Fresh Thyme Leaves
2 tsp Fresh Rosemary (chopped)
1 tbsp Fresh Parsley (chopped, plus more for garnish)
½ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
3 links Sweet Italian Sausage (casing removed)
½ cup Dried Cherries or Cranberries
2 ½ cups Chicken Stock
Preheat the oven to 350 degrees. Grease a casserole dish. Set aside.
In a large skillet over medium-high heat, heat the Sedona Divine Wild Mushroom & Sage Olive Oil. Add onion and celery. Cook until soft and fragrant, about 8 minutes.
Stir in garlic, sage, thyme, and rosemary. Cook until fragrant. Season with salt and pepper.
Stir in parsley. Add sausage and Sedona Divine Rosemary Olive Oil. Stir and cook for another 10 minutes until done.
Turn off heat and add in the cornbread croutons and dried cherries or cranberries. Mix together. Slowly add in the chicken stock to the mixture, stirring to incorporate.
Transfer mixture to a prepared baking dish and cover with foil. Bake until cooked through, about 45 minutes. Remove foil and cook until bread is golden for an additional 10 minutes.
Garnish with more parsley and allow to sit for 5-7 minutes before serving.