Sausage Cornbread Dressing

Break the cornbread into chunks and cut the sourdough into 1-inch cubes. Spread on sheet pans and air dry overnight. Alternatively, you can dry out the bread on a sheet pan in a 350-degree oven for approx. 10 minutes.

Heat a skillet over medium heat. Add the sausage and cook until no longer pink, about 8-10 minutes, breaking the sausage into pieces as it cooks. Transfer the sausage to a paper towel-lined plate. Set aside. Remove the excess fat.
In the same skillet, melt the butter and add the onion and celery. Cook until the vegetables are soft and the onions are translucent, about 10 minutes. Season with sage, thyme, salt and pepper.
In a large mixing bowl, add the cornbread, sourdough, crumbled sausage, and onion and celery mixture. Toss to combine. Add the maple syrup and 1 cup of the chicken broth, folding to combine. Continue adding chicken broth until the mixture is moist but not overly wet.
Pour into a 9x13 casserole. Cover with foil and bake at 375 degrees for 30 minutes. Remove foil and bake for another 20 minutes until brown around the edges and heated through.
If making ahead of time, cover the casserole and store in the refrigerator for one-two days. Bring to room temperature before baking as noted above.