Cornbread Sausage Stuffing

Serves 6-8

Ingredients:
3/4 lb. Prepared sweet cornbread
1/2 lb. Sage Pork Sausage
1/4 lb. ground veal
1 C. chopped onion
1 C. chopped celery
1 C. diced fresh mushrooms
1/4 C. chopped fresh parsley
1/8 cup sage
1/8 cup thyme
1 C. chicken broth
1 egg
Salt and Pepper

Directions:
Break cornbread into 1/2 inch to 1 inch pieces
Saute meat until cooked and remove from skillet with a slotted spoon
Saute the chopped veggies in the fat from the meat until softened
Add seasonings and salt and pepper
Add one beaten egg
Gently toss to combine, but DO NOT OVER TOSS

Bake in a buttered baking dish covered with aluminum foil at 375 degrees until heated through and golden on top; 30-40 minutes. Remove the foil the last 5-10 minutes of cooking to crisp the top.

*if you have trouble finding ground veal, you can use 3/4 lb sage pork sausage as your meat for the recipe. I've made it that way before and it was still very good, however, I prefer it as written with the veal