Homemade Corn Bread Stuffing:

What you need -

• Make cornbread from either a box mix (2 boxes of Jiffy) or from scratch (enough to fit in a 8 x 8 square pan) - I add corn kernels and poultry seasoning to the mix and bake.
• 1/2 pound Country sausage - bulk
• 6 ribs Celery - finely chopped
• 1/2 large Onion - finely chopped
• 3 tablespoons Fresh Sage - finely chopped
• 3 tablespoons Fresh Rosemary - finely chopped
• 1/2 cup Dried Cranberries - chopped
• 1/4 cup Sunflower Seeds
• 1 stick Butter
• Chicken or Turkey stock - to moisten stuffing before baking
• Salt / Pepper to taste

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Once your cornbread is baked and cooled, cube it into bite-sized pieces and place in large bowl.

Brown sausage, celery, onion, sage, rosemary in butter - Add to cornbread in large bowl.

Toss in dried cranberries and sunflower seeds.

Add stock until mixture is moist enough to go into oven and bake either inside turkey or along side in oven for 45 minutes to an hour at 350 degrees. 

Just before serving, take foil off of top and let the top of the stuffing brown and edges get crisp.