Italian Sausage & Cornbread Stuffing

Andrew was my biggest fan for my new stuffing recipe.  I hope y'all enjoy it as well.  If you don't look forward to turkey for Christmas (we usually have the turkey for Thanksgiving and ham for Christmas), it would be just as good with chicken.

Italian Sausage & Cornbread Stuffing

1 box Jiffy cornbread mix
8 oz. mild Italian sausage
1 1/2 sticks butter
1 cup chopped onions
1 cup chopped celery
1 cup sliced mushrooms (canned is fine)
1 tbsp. sage
1 pkg. seasoned croutons
1/2 cup chicken or turkey stock

Preheat over to 350 degrees.  Bake cornbread according to package directions.  In skillet cook sausage, skin removed, till slightly browned, stirring to crumble.  Transfer to large bowl.  Melt butter in skillet; saute onions, celery, and mushrooms until tender.  Stir in sage.  Mix in with sausage.  Add crumbled cornbread, along with croutons and stock, tossing lightly.  Pour mixture into 13x9x2-inch baking dish and cook at 350 degrees for approximately 30-40 minutes.