Caramelized Onion & Sausage Cornbread Stuffing

1. Make your cornbread. Preheat oven to 400 degrees. Combine cornbread mix, cake mix, eggs and milk of choice in a large bowl. Place in a large baking dish sprayed with non stick spray and cook until golden brown. You are better off slightly overtaking than underbaking.
2. While that cooks, heat oil in a heavy pot over medium heat, I like using my dutch oven.
3. Add in your sausage and let cook until browned and slightly crisp. The added texture will be great in your stuffing! Once done, remove sausage with a slotted spoon and place on a paper towel lined plate. Leave the oil in your pan.
4. Add onions and ½ teaspoon salt, and 1/4 cup white wine, stir and cover. Let onions soften for 8 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally and adding remaining wine when they’re just about done. Adjust heat if onions are browning too quickly. This takes about 30 minutes.
5. Once cornbread is done, remove and let cool for at least 10 minutes. Using a fork, crumble your cornbread up. Add in your sausage and caramelized onions and combine.
6. Cover and refrigerate for up to 2 days.
7. When ready to bake, preheat oven to 375 degrees.
8. Pour your beef stock over the stuffing and bake for 45 minutes until the top is golden brown.
9. Serve and enjoy!