My Corn Bread Stuffing Recipe

Ingredients:
2 small packages of corn bread mix
2 pounds loose Virginia sausage
8 ounces decent red wine
16 ounces dried berries and grapes
2+ cups chicken stock
4 stalks celery
1 onion
2 cups fresh corn kernels, pureed
1 cup fresh corn kernels, not pureed
Sage
Black pepper

1. Bake a pan of cornbread (a boxed mix is OK) with corn added. (some blended and some whole kernels). Crumble it when cooled.

2. Drink the red wine.

3. Cook 2 pounds of loose Virginia sausage.Season it with black pepper and sage. Drain it well and set aside. Leave a small amount of grease in the pan and discard the rest.

4.. In 2 cups of chicken stock, cook 4 stalks of chopped celery, 1 chopped onion and 16oz or so of dried fruit/berries/raisins until tender. Season with sage, salt, pepper.

5.. Mix the sausage, crumbled corn bread and vegetables together into a casserole dish. Adding more stock if the mixture is very dry.

5. Bake for 20 minutes at 300 degrees