Name: Cornbread & Sausage Stuffing
Prep time: 10
Cook time: 60
Yield: 8

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

5 cups. sourdough bread, cut into cubes

5 cups. cornbread, cut into cubes

8 oz. raw ground breakfast sausage

½ cup. (1 stick) butter

2 cups. celery, diced

2 cups. yellow onion, peeled and diced

2 each. eggs

2 ½ cups. Aneto Chicken Broth

2 tbsp. fresh parsley, chopped

1 tbsp. fresh sage, chopped

2 tsp. fresh thyme, chopped

2 tsp. fresh rosemary, chopped

1 tsp. salt

½ tsp. black pepper

Instructions:

Preheat the oven to 300°F and line two large baking sheets with parchment paper.
Place the bread cubes (both sourdough and cornbread) on the prepared baking sheet, spreading out in an even layer, and place in the oven. Toast for 30 minutes until the cubes are extremely dry. Remove from the oven and set aside to cool.
Preheat a large non-stick skillet over medium heat. Once hot, add the sausage, and cook until brown and almost cooked through, about 5 minutes, stirring occasionally.
Add the butter to the skillet and melt. Once melted, add the celery and onion, and sauté until the veggies are tender and the sausage is cooked through, about 5 minutes.
While the vegetables are cooking, place the eggs and broth in a medium bowl, and whisk to combine.
Once the veggies have cooked, transfer the skillet’s contents to a large bowl. Add the toasted bread cubes, broth mixture, parsley, sage, thyme, rosemary, salt, and pepper. Stir to combine.
Transfer the stuffing mixture to a large casserole dish and spread out in an even layer.
Increase the oven temperature to 350°F, cover the casserole dish with foil, and bake for 30 minutes.
Remove the foil from the casserole dish, return to the oven, and bake for 20 to 30 minutes or until the stuffing is fluffy and lightly browned.
Remove from the oven and set aside to rest for 5 minutes before serving.

Cornbread & Sausage Stuffing

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