Sausage Cornbread Stuffing

1 lb hot Italian sausage
1 onion finely chopped
3 celery stalks chopped
2 lbs cornbread cubed
3 tablespoons sage finely chopped
1/4 lb Toasted Pecans
1 cup Cranberries
3 eggs beaten
2 cups broth
Salt and pepper

Method:

Wednesday
Cook sausage and transfer to a large bowl.
Add onion, celery, and 1/4 water. Reduce heat to medium and cook while scraping up brown bits until veggies soften. Season and add to bowl with sausage.

Thursday
Add cornbread, eggs, toasted pecans, craisins, and sage to the bowl.

Simmer broth and pour half over stuffing and toss gently. Add other half as needed until stuffing is moist but not wet.

Put in baking pan and refrigerate until ready to cook.

Bake 350 degrees for 1 hour.