Green Chile Cornbread Dressing

6 cups leftover cornbread, cut into 1-inch cubes
1 lb. spicy Italian sausage
1 1/2 cups celery, diced
1 1/2 cups onion, diced
5 cloves garlic, minced
1 cup Hatch Chile Verde
1/2 cup corn kernels
1 1/2 Tbsp. fresh thyme, chopped
1 1/2 Tbsp. fresh sage, chopped
1/3 cup white wine
1 1/2 cups chicken broth
1 egg
2 Tbsp. butter, cut into small cubes

Preheat oven to 325 degrees F. Spray a 2-quart casserole dish with vegetable spray
Place cornbread cubes on a sheet pan and bake 30 minutes, set aside
Increase oven temperature to 350 degrees F
In a large skillet over medium high heat, add sausage and cook until browned, breaking up with a spoon
Stir in the onion, celery and garlic and cook 2-3 minutes until vegetables are tender
Add corn and green chile and stir to combine. Cook 2-3 minutes, add herbs and wine
Cook another 2 minutes and remove from heat. In a small bowl, whisk together chicken broth and egg
In a very large bowl, combine toasted cornbread, sausage mixture and chicken broth mixture
Carefully fold together, trying not to break the cornbread apart.
Transfer to the prepared baking dish, dot with butter and bake 30-35 minutes until golden brown

Click here for Hatch Chile Verde