Grandmother's cornbread stuffing

Source: https://www.facebook.com/groups/625821557935844/posts/1288369218347738/?comment_id=1288460271671966

Ingredients
1 loaf cornbread (see Cornbread for stuffing) 1 bag Peppridge Farm sage bread cubes 1 lb hot sausage, cooked and crumbled 1 onion 2-3 stalks celery, diced 1 stick (1/2 cup) salted butter 1/2 tsp rosemary 1 tsp thyme 2 tsp sage Chicken stock salt to taste


 * 1) Make cornbread (Cornbread for stuffing) and allow to sit uncovered at room temp overnight
 * 2) In a frying pan, melt the butter. Cook onion and celery until softened. In a mortar and pestle, grind rosemary and thyme until powdered, then add sage and continue to grind until mixed thoroughly. Add to cooked onion/celery.
 * 3) In a large bowl, break up the cornbread. Don't make the pieces too small. Add the bread cubes. Pour the butter/onion/spices over everything. Toss gently. Add some chicken stock and toss until the mixture can be squeezed and mostly hold it's shape (usually about 1/2 cup of stock for the whole thing, but varies hugely based on kitchen conditions).
 * 4) Pack into a buttered crock pot and leave on low for at least 4 hours, or on high for at leas 1.5 hours to heat through and develop a crust. This will burn if left too long or on too high, so check it every hour.