Cornbread Stuffing with Sausage and Cranberries

Cook this stuffing in a casserole dish covered for the first 30 minutes and uncovered for the last 15 so it browns a bit on the outside.

1 box of cornbread stuffing

1 box of bread stuffing mix

2 cups diced onions

1 cup diced celery

1 cup diced carrots

6 Cups Chicken Broth

1 Jimmy Dean’s Sage Sausage (fried and drained)

6 Hot Italian Sausage (fried and drained)

1 Cup Dried Cranraisins

Saute onions, celery and carrots in a tablespoon of olive oil.  Add chicken broth, then add cornbread stuffing mix.  Add the cooked and drained sausage (Jimmy Dean’s sage sausage and 6 hot Italian Sausages) and cranraisins.  Depending upon the moisture level, add the regular bread stuffing until the dressing is damp and moist but not runny.Â

Place in a buffet pan, or casserole dish.  Cook for 45 minutes at 350 degrees.