Cornbread and sausage stuffing

Mix the cornbread batter with the eggs.

Spread evenly on a greased, parchment-lined large rimmed baking sheet, tap out bubbles, and bake at 400 F for 12 to 15 minutes until browned and cooked through.

Cool in the pan, invert, and cut into one inch squares.

Spread on another rimmed baking sheet and dry, either in a very low oven for a few hours or uncovered for a couple of days.

Brown and crumble the sausage in a large cast iron skillet; scoop onto paper towels to drain.

Saute the onion in the sausage fat about 3 minutes until sweated, add the celery for about 3 minutes more, and the garlic for the last 30 seconds.

Off the heat, add the sage; cool slightly.

In a large bowl combine the dried cornbread, sausage and vegetables; add stock a little at a time, mixing between additions, with the beaten egg, until saturated almost to falling apart but still holding shape.

Press reserved cornbread chunks into the top for crunch.

Wrap tightly in foil and bake at 375 for 25 minutes; uncover and bake 15 more to brown the top. Cool about 10 minutes.