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Each one has its own distinct features—the cut of the sleeves, the type of fabric, even the accessories that go with it

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Color:Royal Blue Poppy

More Stuffing Casseroles: Apple Sausage Stuffing Cajun Oyster and Sausage Stuffing Butternut Stuffing Vegetarian Stuffing Muffins by Trisha at Rhubarbarians Cornbread and Apple stuffing via Julia from Imagelicious Cornbread Sausage Stuffing SPECIAL EQUIPMENT: 1 2-quart casserole dish or baking pan INGREDIENTS: 6-7 cups leftover cornbread cut into 1' cubes) (use my hatch chile cornbread recipe or your favorite version) 1 pound spicy Italian sausage or Jimmy Dean Sage sausage 1½ cups celery diced 1½ cups onion diced 5 large cloves garlic minced 8 ounce can diced green chiles or 1 cup fresh fire roasted hatch chiles (peeled, seeded, diced) ½ cup corn kernels fresh, from one ear — or frozen 1½ tablespoons fresh thyme chopped 1½ tablespoons fresh sage chopped ⅓ cup white wine 1½ cups chicken stock from rotisserie chicken or low-sodium broth 1 extra large egg 2 tablespoons butter cut into small cubes DIRECTIONS: Preheat the oven to 325°