1 batch of Cornbread (or storebought), 1 or 2 days old or toasted, roughly crumbled
1 1/2lb breakfast sausage (not sweet)
2 cups celery, chopped
1 cup yellow onion, chopped
3 cloves garlic, minced
2 tbsp fresh sage, chopped
2 tsp + 2 tsp fresh thyme, removed from stem
1/2 tsp salt
1/4 tsp fresh ground pepper
3 tbsp unsalted butter
2 eggs, beaten
2 cups, turkey broth
Preheat oven to 325 degrees
In a large skillet over medium/high heat, cook sausage until browned. About 5-8 minutes. Remove from skillet and put into large mixing bowl
In the same skillet, add the butter, onion, celery, and sauté until softened. About 3-5 minutes. Add in garlic, sage, and 2 tsp of thyme and sauté another minute until fragrant. Remove from skillet and add to the mixing bowl with sausage.
Add the roughly crumbled cornbread and gently mix. Add the other 2tsp of fresh thyme on top.
In an oven safe baking dish, coat with nonstick spray, then add the cornbread mixture.
In a small bowl, whisk together the eggs and turkey broth then pour over the cornbread mixture.
Bake for 30 minutes, top should brown. Remove from oven and can serve immediately or if prepping before can be reheated prior to serving.
Cornbread should be a 1/2 days old or you can toast fresh cornbread