Cornbread Dressing with Chicken



  1. Preheat oven to 350 degrees F.
  2. Coat a large saute pan with olive oil. Add the onions and celery and saute over medium heat. Season with salt and cook until vegetables start to become soft and are very aromatic. Add the sausage and cook until it begins to brown. Stir in the garlic and saute for another 1-2 minutes. Add the walnuts, sage, and rosemary and cook 1 more minute. Remove from heat.
  3. In a large bowl, mix together the cornbread, cranberries and sausage mixture. add 3 cups chicken stock and toss gently with your hands. Add more stock as needed until the bread is wet. Taste to check for seasoning and season with salt if needed. Transfer to ovenproof dish.
  4. Bake the stuffing until brown and crusty on top, about 30-35 minutes.