Stay-At-Home-Chef’s Holiday Cornbread Stuffing

This is a recipe I have adapted over the years, originally inspired by Tyler Florence

2 tablespoons butter
2 onions, chopped
6 pork and leek sausages, sliced into rounds (optional)
loaf of cornbread, cubed (a baguette can replace cornbread if desired)
handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
salt and pepper

Preheat oven to 375 degrees F.

Heat pan and melt butter over medium high heat. Sauté the onions and sausages until soft and caramelized. Toss in a large mixing bowl with sage and cornbread. Season to taste with salt and pepper.

In a small bowl whisk egg, cream and chicken stock before adding it to the cornbread mixture. Spoon the stuffing into a buttered baking dish and cook in the oven until heated through with a golden crust on top (approximately 45 minutes).