Cornbread and Sausage Stuffing

Name: Cornbread and Sausage Stuffing
Ingredients: 12cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes; 3cups chicken stock or canned low-sodium chicken broth; 2cups half-and-half; 2 large eggs, beaten lightly; 8tablespoons unsalted butter (1 stick), plus extra for baking dish; 1 1/2pounds bulk pork sausage, broken into 1-inch pieces; 3 medium onions, chopped fine (about 3 cups); 3ribs celery, chopped fine (about 1 1/2 cups); 2tablespoons minced fresh thyme leaves; 2tablespoons minced fresh sage leaves; 3cloves garlic, minced; 1tablespoon kosher salt; 2teaspoons ground black pepper

Cornbread and Sausage Stuffing was pinched from <a href="https://www.cooksillustrated.com/og?original=recipes,709-cornbread-and-sausage-stuffing" target="_blank">www.cooksillustrated.com.</a>

INGREDIENTS

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12cups cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes

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3cups chicken stock or canned low-sodium chicken broth

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2cups half-and-half

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2 large eggs, beaten lightly

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8tablespoons unsalted butter (1 stick), plus extra for baking dish

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1 1/2pounds bulk pork sausage, broken into 1-inch pieces

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3 medium onions, chopped fine (about 3 cups)

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3ribs celery, chopped fine (about 1 1/2 cups)

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2tablespoons minced fresh thyme leaves

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2tablespoons minced fresh sage leaves

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3cloves garlic, minced

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1tablespoon kosher salt

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2teaspoons ground black pepper

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