1 lb. ground pork or turkey sausage
4 Tbsp cannabis infused olive oil
2 Tbsp cannabis infused butter or canna coconut oil
1 large onion, chopped
3 celery stalks, chopped
8 fresh sage leaves, chopped
1/4 cup flat-leaf parsley, chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
Grain-free cornbread, cut into cubes and left uncovered overnight to dry
*(See recipe this issue)
3 large eggs
1/2 cup chicken stock
½ cup vegetable stock
Preheat oven to 350° F. Cook ground sausage over medium heat in a skillet and break up in pieces using a wooden spoon. When cooked, transfer to a large mixing bowl. Heat olive oil in the skillet and add onion and celery and cook, stirring frequently until the vegetables are tender about 5 minutes.
Add chopped parsley and sage leaves, and stir well until the flavors are incorporated. Season with salt and freshly ground black pepper. Transfer the mixture to the bowl with the sausage. Add dried cornbread to the mixing bowl. Whisk eggs and chicken/vegetable stock and pour over the cornbread and sausage mixture. Toss gently until all ingredients are wet. Transfer to a greased baking dish and bake at 350 F for 30 – 35 minutes until top is golden brown. Top with cannabis butter or coconut oil to taste.