Cornbread and Andouille Sausage Stuffing

Ingredients

• 1 pound andouille sausages cut into 1/3-inch pieces
• 6 cups crumbled cornbread
• 1/4 cup fresh chopped parsley
• 1 tsp sage
• 2 tbsp unsalted butter
• 2 cups chopped celery stalks and leaves
• 1 cup chopped onion
• 1 cup chopped green onions
• 1 clove garlic, peeled and minced
• Salt and fresh pepper to taste

Directions

• In a large bowl, place cornbread, parsley and sage.
• Next, in a large skillet over medium-high heat, brown andouille sausages for approximately 5 - 8 minutes then add to large bowl.
• In the same skillet, melt butter then saute celery, onions and garlic for 10 minutes or until soft.
• Add mixture to large bowl. Season generously with salt and frresh pepper and mix well with a large wooden spoon.