Ingredients

• 1/3 cup sun-dried tomatoes
• 1 lb. Italian sausage (half hot, half sweet)
• 2 small onions, finely chopped
• 2 1/2 cups chopped celery
• 2 cloves minced garlic
• 1/2 cup pine nuts, toasted
• 1 tbsp. freshly chopped sage
• 1 cup chicken stock
• 4 tbsp. unsalted, melted butter

Instructions

1. Prepare one batch of cornbread the day before.
2. Cut prepared cornbread into cubes and spread on baking sheet. Toast at 350 until golden brown (about 20 minutes)
3. Heat a large skillet and brown sausage. Remove sausage from pan and drain
4. Return pan to medium heat, add onions and cook about 1 minute. Add celery and garlic and cook until celery loses some of its crunch.
5. Combine bread, tomatoes, sage, sausage, onions, garlic and pine nuts in a casserole dish.
6. Add chicken stock and butter and combine.
7. Bake at 350 degrees until heated through and crusty on top.