1 package of Tait Farm Foods skillet cornbread mix, baked by package instructions

2 TBS unsalted butter

1 TBS olive oil

1 lb sweet Italian sausage

1 medium onion, diced

3 stalks celery, diced

1 tsp dried thyme leaves

1 TBS fresh sage, minced

¾ cup chopped pecans

½ tsp coarse salt

½ tsp freshly ground black pepper

1 cup of chicken broth

2 eggs, lightly beaten

Make the cornbread the day before. Let sit at room temperature covered loosely. Cut into 1” square pieces. Set aside. Spread butter liberally in a 9” square baking dish. Heat olive oil in a medium skillet over medium high heat. Cook sausage, removed from casing, breaking up with a wooden spoon, until cooked through. Transfer to a large bowl. Add onion and celery to the same skillet. Cook until tender. Scrape up any sausage that stuck to the pan. Add thyme and sage. Cook until fragrant, about 1 minute. Add pecans and cook for 2 more minutes. Add broth and stir. Put into bowl with sausage. Add cornbread pieces, season with salt and pepper. Stir in eggs. Be careful to not over stir. You want some larger chunks of cornbread. Place in baking dish. Cook at 375 degrees for 30 minutes until golden on top and set in the center. Serve immediately.

Serves 6