Honey Orange Rosemary Cornbread Thanksgiving Stuffing

1 pound Italian sweet sausage, casing removed

1 onion, diced

2 stalks celery, diced

4 cloves garlic, minced

5 cups stale cornbread, cubed

2 tablespoons Honey Orange Rosemary Stuffing Blend

3/4 -1 cup stock

2 tablespoons butter, melted

1 egg, lightly beaten

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1. Preheat oven to 375ºF. Grease a 9x9 inch baking dish. Set aside.

2. In a large sauté pan over medium-high heat cook the sausage until browned, about 10 minutes. Using a slotted spoon transfer sausage to a paper towel lined plate.

3. In the same pan, sauté the onion, celery and garlic in sausage drippings over medium heat until tender, about 10 minutes.

4. Add the onion mixture to a large bowl with sausage, cornbread, Orange Rosemary Stuffing Blend, 3/4 c stock, butter, and egg. Mix well. If dry add in the remaining 1/4 cup stock.

5. Transfer to the prepared pan. Bake uncovered for 30 minutes, or until browned.

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