Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
10 sage leaves, finely chopped
3 sprigs rosemary, leaves chopped
10 cups stale cornbread, cut into 1-inch cubes
3 to 4 cups chicken stock
3/4 cup coarsely chopped walnuts
2 cups dried cranberries
Preheat the oven to 350 degrees F.
Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat.
In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish.
Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve.
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