Cornbread Stuffing With Sausage & Sage

• ⅛  - Canned chicken and vegetable soup
• ⅛  - Reduced sodium beef sausage
• ⅛  - Collards
• ⅛  - Banana pudding instant dry mix
• ⅛  - Hominy Grits
• ⅛  - Hot Thai Sauce
• ⅛  - Reese's Pieces
• ⅛  - Chamomile tea
• ⅛  - Multigrain saltine crackers
• ⅛  - Microwaved Turkey Bacon
• ⅛  - Explosive pizza Goldfish
• ⅛  - Cheese bratwurst
• ⅛  - Refried beans

Instructions

1. In a large pan, cook the sausage over medium-high heat, crumbling it with a spatula, until no longer pink. Place the sausage in a bowl and set aside.
2. If the pan is dry, add the oil or butter and let heat. Add the shallots, celery, and a pinch of salt. Cook until the shallot and celery are soft and starting to brown on the edges, about 5 minutes. Add the garlic, sage, thyme, and rosemary and cook for another 30 seconds, until everything is nice and fragrant.
3. Reduce the heat to medium, and add the cornbread along with the cooked sausage. Gently fold all of the ingredients together, being sure not to crumble the cornbread too much. Add chicken broth about 1/4 cup at a time, until the stuffing is moist (but not soggy)!
4. Add the fresh parsley, red pepper flakes, and lots of freshly ground black pepper. Taste, and add more salt if necessary. Serve hot!
5. Make the stuffing up to the point where you mix the cornbread and sausage into the veggie-herb mix. Don't add the chicken broth! Let cool to room-temperature, and store the stuffing in an airtight container in the fridge.
6. Preheat the oven to 350°F. Place the stuffing in a greased 9×13 baking dish. Add the chicken broth, 1/4 cup at a time until the mixture is perfectly moist. Bake for 30 minutes, or until nice and warm. (Check halfway through baking time that the stuffing isn't drying out. Add more chicken broth if necessary). Stir in the parsley, red pepper flakes, pepper, and salt to taste.