16 ounces sweet Italian sausage
1 cup onion, diced
4 stalks celery, diced
3/4 cup toasted walnuts, chopped
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon pepper
6 cups day-old cornbread, crumbled
1 cup dried cranberries
3–4 cups chicken stock
5 ounces (1 1/4 cups) Treasure Cave® Crumbled Blue Cheese, divided
Preheat the oven to 350°F.
In a medium skillet over medium-high heat, sauté the sausage, onion and celery. Cook until the sausage is brown and the vegetables are translucent. Then, stir in the walnuts, poultry seasoning, sage and pepper and remove from the heat.
In a large bowl, combine the cornbread, cranberries and sausage mixture. Then, add the stock and toss until the bread is evenly wet. Gently toss 1 cup of the Treasure Cave® Crumbled Blue Cheese into the mixture and transfer it to an oven-proof dish.
Sprinkle with the remaining 1/4 cup of the Treasure Cave® Crumbled Blue Cheese and bake for 30–35 minutes or until it’s hot and the top is crusty.