cornbread sausage stuffing

I don't normally like stuffing, and usually just make some out of a bag for Noah's sake. This year I thought I would try to make something both of us would like, and when you add cornbread, it's waaaaaaaay better than old, boring, dry, regular stuffing!

cornbead and sausage stuffing
serves 6-8

5-6 cups cornbread (or 9 muffins)
1/2 lb Italian sausage
1 cup celery, chopped
3/4 cup yellow onion, chopped
1/2 cup dried cranberries
1/2 tsp basil
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 cup chicken or vegetable broth

Preheat oven to 350 degrees.

Break up cornbread into chunks. Create a single layer of cornbread on a large baking sheet. Bake for 10-15 mins or until nearly crisp.

In a medium skillet over medium heat, cook sausage, breaking up into small pieces while cooking. Transfer sausage to a large bowl.

In same medium skillet, cook onion and celery with seasonings until vegetables are tender and nearly translucent. Combine with sausage. Add dried cranberries, cornbread and broth. Toss to combine ingredients.

Transfer mixture to a 2-quart baking dish or a casserole pan. Bake for 20-30 mins until heated through and top is crisp. Serve immediately.