Easy prep-ahead recipe. Make the cornbread 1-2 days before you make the dressing. Toast the French bread cubes 1-3 days ...

Combine cooked vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Transfer to prepared dish. Bake until ...

At right is the corn bread sage stuffing made ... In a bowl, add sausage mixture and bread. Mix together. Add enough stock to make the dressing moist. Salt and pepper to taste.

Serve with cornbread. Preheat oven to 375 degrees ... Sauté the onion and celery a bit of blended oil until translucent. Add the sausage and brown. In a bowl, add sausage mixture and bread.