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1 9-by-13-inch baking pan
8 cups pre-baked cornbread, cubed
3/4 pound crumbled mild Italian sausage, browned
1 cup diced onion
1 cup diced celery
1 tablespoon vegetable oil
2 minced cloves garlic
2 tablespoons finely minced fresh sage
1 tablespoon fresh chopped thyme
2 beaten eggs
1 1/2 - 2 cups chicken stock
Salt and pepper to taste
Cut the baked cornbread into 1-inch cubes for a total of 8 cups. Then place those cubes onto a baking tray and into a 350 degree oven for 10 to 15 minutes.
While you're keeping your eye on the toasting cornbread, use a large saute pan to brown up about 3/4 pound crumbled mild Italian sausage.
When you're happy with the sausage, take that out of the pan. Add a little vegetable oil to the pan, and saute about 1 cup each of diced celery and diced onion.
Take the cornbread out of the oven. Once the onions are soft, add 2 large minced cloves of garlic and about 2 tablespoons finely minced, fresh sage along with the thyme. Cook that for 2 to 3 minutes.
At that point, add the celery and onions to the bowl with the sausage and then stir 2 beaten eggs into that. Add the toasted cornbread, and lightly toss to coat. Then add chicken stock a little bit at a time, tossing to coat as you go, until it is moist but not soggy.
Season that with salt and pepper to taste, and transfer it to a well-buttered, 9-by-13-inch baking dish. Top that with a layer of aluminum foil, and place it into the preheated, 350-degree oven.
Bake for about 30 minutes with the foil on top and then another 10 to 15 with the foil off.
You'll probably have some baked cornbread leftover after cubing for the stuffing.
It's better to have the stuffing be a little too wet than too dry, so use your judgment when adding the chicken stock.