Sweet 'n' Savory Sausage & Cornbread Stuffing
1 package cornbread
1 pound sweet Italian sausage, ground
1/2 cup carrots, peeled and diced
1/2 cup celery with leaves, diced
1/2 cup yellow onion, peeled and diced
1/4 cup dried blueberries
1/2 cup dried apples
1 teaspoon fresh garlic, crushed
1-2 cups low-sodium chicken stock
Non-stick cooking spray
Cook cornbread according to package instructions; allow to cool. Leave uncovered and let dry one day. Break into medium pieces.
Heat wood fire grill to 350 degrees F.
Heat medium skillet and add sausage. Cook until half done and fat is rendered.
Add carrots, celery, onion, blueberries, apples and garlic. Saute until caramelized. Add cornbread pieces and stir to combine. Add chicken stock until slightly wet or pasty; stir well to combine.
Season, to taste, with barbecue rub and transfer stuffing from skillet to pan lightly sprayed with nonstick cooking spray.
Grill, uncovered, 20-25 minutes, or until golden brown. Internal temperature should reach 155 degrees F when fully cooked.