Ingredients
1 recipe Low Carb Cornbread (See Recipe here:)
1 pound Sage sausage
1 yellow onion diced
3 celery stalks leaves included, diced
2 teaspoons poultry seasoning
1 teaspoon ground sage
½ cup chopped pecans
½ cup chicken broth
Preheat oven to 350 degrees. Spray a 2 quart baking dish with non-stick spray.
Crumble the cornbread and place in a large bowl.
Heat a large skillet over medium heat and add the sausage. Brown the sausage, breaking it into small pieces as it cooks.
When the sausage is partially browned, add the onion and celery to the skillet and continue cooking until the sausage is completely cooked through and the vegetables are soft.
Add the sausage, onions, and celery to the bowl of crumbled cornbread along with the poultry seasoning, sage, pecans, and chicken broth. Stir well.
Spread the mixture into the prepared baking dish and bake for 20 minutes or until the top is browned.