1 package Trader Joe’s Cornbread Stuffing Make stuffing mix according to directions (I also use TJ’s Free Range Chicken Broth), then add the following ingredients (adjust to taste — measurements are approximate): 1 pound pork sausage, browned 1 cup mushrooms (I used baby bellas), chopped and sauteed 1/4 cup TJ’s Unsalted Dry Toasted Pecan Pieces, toasted in butter 1/3 cup chopped onions 1/3 cup chopped celery 2 sprigs fresh rosemary, chopped 1 large sprig fresh sage, chopped 2 sprigs fresh thyme, leaves picked (If you don’t have fresh, use from your spice cabinet instead, but lots of places sell the fresh herb combos at Thanksgiving). 3-Buck Chuck: Charles Shaw Shiraz or Cabernet, 3/4 cup Brown sausage, saute mushrooms in olive oil, toast pecans in butter, saute onions and celery until onions are translucent, then saute fresh herbs in butter. Prepare stuffing according to directions, then mix all ingredients together, adding additional broth if needed to moisten all of the stuffing mix. Add the wine as desired. Spread in a shallow large pan (more gets browned that way) and bake in the oven (ideally at 325, but if you’re having this on Thanksgiving, you may not get to be choosy about the oven temperature) until set and browned on top, but not dry. (I also made some with Gimme Lean faux sausage and vegetable broth, and it got rave reviews from my vegetarian friend.)