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2 medium onions, diced

2 ribs celery, diced

1 teaspoon poultry seasoning

1 9'' round flourless cornbread cubed (recipe below)

1 pound turkey sausage, remove casing if using link sausage

1 egg, slightly beaten

1/4 cup heavy cream

1/2 cup turkey, vegetable or chicken stock

Salt and freshly ground black pepper

Flourless Corn Bread (Makes one 9'' round)

2 cups yellow cornmeal

2 cups yellow cornmeal

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1 cup sour cream

1 cup cream-style corn

1/2 cup vegetable oil, plus 3 tbsp for skillet

1. Preheat oven to 375 degrees
2. Heat a 9” Calphalon Unison Nonstick skillet to medium low heat. Add the onions and celery and cook until soft and caramelized – about 10 minutes. Season vegetables with salt and poultry seasoning. Put into a large bowl and set aside. Cook the crumbled turkey sausage and add it to the bowl with the veggies. Add the cornbread pieces and toss to combine.
3. 2. In a separate bowl, whisk together the egg, cream and stock. Pour over the cornbread mixture. Mix well and shape into 2” rounds. Sear in Calphalon Unison Nonstick skillet and finish in oven.

Flourless Corn Bread

1. Preheat oven to 425 degrees
2. Place 9-inch cast iron skillet in oven. In a medium bowl, combine dry ingredients. In a small bowl combine the wet ingredients.
3. Pour the wet ingredients into the dry ingredients and mix until smooth. Pour about 2 tablespoons additional oil into hot skillet, and then pour batter into skillet. Pan should be hot enough so the batter will begin to cook immediately around the edges.
4. 3. Bake for 20-25 minutes or until golden.