- 2 tablespoons olive oil
- 6 ounces sweet breakfast sausage
- 4 tablespoons butter, divided
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 sprigs thyme, chopped
- 3 sage, leaves, chopped
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 14 ounces dry cornbread stuffing mix
- 1 cup pecans, toasted, chopped
- 1/2 cup cranberries, dried
- 2 cups turkey chicken stock, or
- 2 eggs, beaten
- 2 tablespoons maple syrup
Place an oven rack at the lowest level and preheat the oven to 400°F.
Heat a skillet over medium-high heat with the olive oil. Add in the sausage and cook until brown, breaking it up into crumbles as it cooks. Add in 4 tablespoons of butter to melt then turn the heat down to medium and add in the celery, onion, thyme, sage, salt and poultry seasoning. Cook until the onions and celery are tender, about 6 minutes. Remove from heat and put the mixture into a large mixing bowl and let cool slightly.
Grease a 13x9-inch cookie sheet evenly with 2 tablespoons butter. Set aside.
Once the sausage mixture is cool, add in the cornbread stuffing, pecans and dried cranberries, and toss. Add in the turkey stock and eggs, and toss carefully to not breakup the cornbread too much. Pour the mixture into the buttered cookie sheet and spread it out evenly. Place in the oven and cook for 30 minutes.
While the stuffing cooks, place the remaining 2 tablespoons of butter and maple syrup into a small pot to melt. Set aside.
After 30 minutes, remove the stuffing from the oven and brush the top with the maple syrup mixture. Put back into the oven and cook for an additional 15 minutes or until the top is brown and crispy.