Best-Ever Cornbread-Sausage Stuffing

Recipe View **Day Before:** Prepare the Cornbread & Bread: Bake the cornbread according to package directions. Once cooled, remove from pan and leave uncovered (or very loosely covered with a cloth) overnight to dry out slightly. Tear the white bread into pieces and also leave uncovered overnight to dry. (Prep time: 25 minutes baking, plus overnight drying)

Recipe View **30 Minutes Before Serving:** Preheat & Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart baking dish. (Prep time: 5 minutes)

Recipe View Sauté Sausage & Vegetables: Place the sausage in a skillet over medium heat. Cook, breaking it up with a spoon, until browned (about 8-10 minutes). Add the celery and onion and cook until the onion is translucent (about 8 minutes), stirring occasionally. Stir in the dried sage. (Cook time: 18 minutes)

Recipe View Combine Ingredients: In a large bowl, crumble the dried cornbread. Break the dried white bread into ½-inch pieces and gently mix with the cornbread. Pour the melted butter over the bread mixture and stir to combine. Lightly mix in the cooked sausage and vegetable mixture. (Prep time: 10 minutes)

Recipe View Add Broth & Eggs: In a separate bowl, whisk the chicken broth and eggs together. Pour the mixture over the cornbread mixture and stir until evenly moistened. (Prep time: 5 minutes)

Recipe View Bake: Transfer the stuffing to the prepared baking dish. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes, or until the top is lightly browned. (Cook time: 40 minutes)