Sweet Sausage Corn Bread Stuffing

Ingredients
1 Box - Mrs Cuubbison's corn bread stuffing mix
1lb - Bristol bakery home made corn bread, crumbled
1lb - Bristol sweet Italian sausage (remove from casing)
1/2lb - unsalted butter
1 tablespoon - garlic, minced
1 cup - celery, diced 1/4 inch
1 cup - onion, diced 1/4 inch
1 cup - red bell pepper, diced 1/4 inch
1 ear - white corn or 1 cup frozen corn
2 ea - navel oranges, zest and squeeze juice
2 tablespoon - Italian parsley, minced
1 tablespoon - fresh rosemary, minced
1 tablespoon - fresh tyme, minced
1 teaspoon - kosher salt
1 teaspoon - fresh ground black pepper
16 oz Pacific Natural chicken broth

Method
1. Open packages of Mrs. Cubbison's stuffing and place in a large bowl, add crumbled cornbread.
2. In a large saute pan, cook sausage until golden brown, breaking it up with a wooden spoon into small pieces while cooking. Remove cooked sausage from pan and discard drippings. Mix cooked sausage into bowl with stuffing mix.
3. In same pan, melt butter over medium high heat. Add garlic, celery, onion, red bell pepper, and corn. Saute veggies until just tender. Mix in orange zest, juice and fresh herbs and season with salt and pepper. Add vegetables to the stuffing mix and gently fold together.
4. Heat chicken broth and slowly mix a little at a time into stuffing mixture, stuffing should not be too wet.
5. Place stuffing mix in buttered Pyrex dish, cover with foil and place in oven 15 minutes before turkey is done (this allows for turkey resting period) and cook for 20-30 minutes. Remove foil and bake an additional 15 minutes to slightly brown top.

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