Bread and sausage stuffing
Description
The dish is prepared without unnecessary complications. Preheat the oven to 175 degrees. In a large skillet, cook the pork sausage (and goose giblets, if using) over medium heat, stirring frequently, until browned, for 5 to 8 minutes. Transfer to a bowl. In a saucepan, add onion, celery, and 1/4 cup of water. Reduce heat to medium and cook until vegetables soften, about 10 minutes. Season with salt and pepper. Add to the sausage. Add cornbread, sage, and eggs to the sausage and vegetables. Bring broth to a boil in a small saucepan, pour 1/2 cup into the stuffing mixture and stir. Add more broth if needed until the stuffing is moist but not wet. Cool the stuffing in the saucepan, covered with a lid, and set aside the remaining broth. Serve the dish.