1After baking your cornbread let it completely cool. Cut into cubes and put on a cookie sheet and in a 350F oven to toast. Then set out to cool and completely dry. I usually do this a few days before.
2In a very large bowl or stock pot, mix gently all dry ingredients and vegetables.
3Mix in eggs, milk, stock and sausage along with the seasonings.
4Bake in a greased cassarole or pan at 350F for 45 min or till lightly browned on top and hot through out.
5This recipe is so uncomplicated that if you want you can add things like pecans, oysters, apples, whatever extra goodies you like. Once I even added dried cranberries! Dress up however you like or leave it just as it is...it's still so yummie!