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Ingredients About 4 Cups stale cornbread, cubed (I often make a box of Jiffy Corn Muffin mix and leave out overnight to stale) About 4 Cups stale bread, cubed and toasted, if desired (I like to use stale rolls from my yeast roll recipe) 1 lb (16 oz) breakfast sausage (can also use Italian, etc.) 2 Tablespoons + 1 stick unsalted butter 1 large onion, peeled and roughly chopped 4 stalks celery, cleaned and roughly chopped 2 green bell peppers, cleaned and roughly chopped (optional - makes it like K & W Cafeteria) Fresh garlic or garlic powder to taste, about 3 cloves Ground sage to taste (about 1-2 Tablespoons) Poultry seasoning (about 1 teaspoon) Dried thyme (about 1 teaspoon) Salt to taste, optional depending on saltiness of sausage and broth Ground black pepper to taste 3 large eggs 2 cups chicken or turkey broth + up to 2 more cups, warmed Instructions Preheat oven to 400F for softer stuffing/dressing or 425F for crunchier stuffing/dressing
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