Corn stuffing for turkey (side dish)

Ingredients:

• 2 raw hot Italian sausages
• 2 tbsp. l. olive oil
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• Half a bunch of fresh sage, leaves chopped
• 4 large corn muffins
• 3 large eggs
• 0.5 cup chicken broth + more as needed

Preparation:

1. Preheat oven to 175°C.
2. Remove the sausage casings. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking it up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a paper towel-lined plate and set aside to cool while you prepare the vegetables. Wipe up any excess grease in the skillet with paper towels.
3. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt, pepper, and sage. Cook until the vegetables are tender, about 10 minutes. Set aside to cool slightly.
4. Crumble the corn muffins into a large bowl. Add the cooled meat and vegetables. Add the eggs and 1/4 cup chicken broth. Mix well with your hands, adding more broth if the filling is too dry. Spray a 2-quart ovenproof dish with cooking spray.
5. Spread the bread filling into the pan and bake for 45 minutes to 1 hour, or until the top of the filling is golden brown and crispy.