Southern Cornbread Dressing with Sausage and Chicken Thighs

1. Fill a medium pot with water, add Better Than Bouillon Roasted Vegetable Base, and bring to a boil. Add chicken thighs and simmer until cooked through (about 30 minutes). Remove, shred, and set aside. Save that stock!
2. In a large skillet, brown the sausage over medium heat. Once it’s no longer pink, remove and set aside, keeping the drippings in the pan.
3. Add butter to the drippings, then toss in the onions, bell pepper, and celery. Cook until soft and translucent (about 8 minutes). Add garlic, ½ tbsp Cajun seasoning, and pepper. Stir for about 2 minutes, then add sage and sauté for 2 minutes more.
4. Let the veggie mix cool for about 10 minutes. In a large bowl, combine sausage, shredded chicken, and the veggies. Add the crumbled cornbread and mix well.
5. Pour in about 1 cup of your homemade chicken stock and stir. Keep adding stock until it’s moist and sticks together but not soupy. You kind of want it to seem sticky. Taste and adjust seasoning if needed.
6. Grease a 9x13-inch baking dish with butter. Pour in the dressing and spread evenly. Bake at 350°F for 40 minutes or until golden brown on top.
7. Let it rest about 10 minutes before serving. Tip: Reserve the remaining stock and use it to make a gravy for your dressing!!