I have made this for 10+ years now and love it. It is quite a hit with guests too.
8 cups day-old corn bread (1" cubes)
1 1/2 lb. mild Italian pork sausage, casings removed
1-2 T. olive oil
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1/4 c. chopped mixed fresh rosemary, sage & thyme
3 c. chicken stock
salt & freshly ground pepper, to taste
Preheat oven to 375 degrees. Spread cornbread out on baking sheet; toast in oven until light golden brown, about 20 min. Set aside.
In saute pan over medium heat, brown sausage, crumbling until cooked through, about 10 min. Transfer to a large bowl.
Return pan to medium heat. Add oil if needed. Saute onion and celery until soft, 5-7 minutes. Add to bowl with sausage. Stir in breads, hestnuts, herbs, stock, salt and pepper, Transfer ot pan, cover with foil and bake 35-40 minutes. Remove foil; bake until bornwed, 35-40 min more. Serves 10-12.
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