Cornbread and Sausage Stuffing

Ingredients

• (4) 16 oz portions of store bought cornbread
• 4 stalks celery, diced
• 2 large yellow onions, diced
• 3 sticks butter
• 6 eggs
• Vegetable stock
• 2 cloves garlic, minced
• Dried sage
• 4 cups dried cranberries
• 4 cups roasted pecans
• Salt
• Pepper
• 2 lbs wild boar sausage (or regular pork sausage)
• Cayenne powder
• Garlic powder
• Cooking spray

Instructions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Crumble sausage and add to a sauté pan to brown. While it's browning, begin crumbling or cubing the corn bread.
3. 3
   When sausage is done, remove and set aside. Add some butter to the pan along with all the diced onion, garlic, and celery. Sauté until softened. Then transfer the aromatics, sausage, and cornbread to a large mixing bowl. Add pecans, cranberries, and vegetable stock. Mix well but don't over do it.
4. 4
   Spray a casserole dish with cooking spray, then place all cornbread mixture into the dish. Bake until the edges become golden.