7cupscornbread cubesabout a 10 inch skillet sized cornbread
1stick salted butter
1poundseasoned pork sausage
2cupschopped celeryabout 4 large stalks
¼cupchopped fresh sage
4cupslow sodium chicken brothdivided
Preheat oven to 400 degrees. Arrange cornbread cubes in a single layer on one or more baking sheets. Toast for 10 - 12 minutes until golden brown. Remove from the oven and let cool completely.
Reduce oven to 375 degrees. Butter an 8x12 or 9x13 baking dish and set aside.
In a large skillet, melt butter over medium heat. Cook the crumbled pork sausage until browned. Stir in the chopped celery, onions, and sage. Stir and cook until the vegetables are softened, about 8 minutes. Add 1 cup of the chicken broth, stir, and remove from heat.
In a very large bowl, whisk the eggs with 2 ½ cups of chicken broth. Whisk in the poultry seasoning and pepper. Stir in the slightly cooled sausage mixture until combined.
Gently fold in the toasted cornbread cubes.
Pour into the prepared baking dish. Bake for 40 minutes. Remove from the oven and pour the remaining chicken broth over the top.