Cornbread Stuffing


1 tablespoon unsalted butter

1 pound spicy raw pork sausage

2 teaspoons maple syrup

¼ cup unsalted butter

1 cup diced carrot

1 cup diced celery

3 thyme sprigs

¾ cup diced onion

1 teaspoon crushed garlic

½ cup white wine

6 cups June's Cornbread

2 tablespoons chopped sage

3 cups chicken broth

1 teaspoon salt

2 tablespoons unsalted butter


wooden spoon

measuring cups

measuring spoons

large bowl


liquid measuring cup


June Oven

slotted spoon

cast iron skillet

rectangular baking dish

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