Al Roker's Sausage and Chestnut Cornbread Stuffing recipe

Ingredients

• 3 pounds stale cornbread, cut into 1-inch cubes
• 2 pounds spicy pork sausage, casing removed
• 1 medium yellow onion, small dice
• 2 stalks celery, small dice
• 2 cups roasted and peeled chestnuts, roughly chopped
• 1 cup dried cranberries
• 1 tablespoon sage, chopped
• 1 tablespoon rosemary, chopped
• 4 cups turkey stock
• 2 tablespooms olive oil
• 3 tablespoons melted butter
• Salt and pepper to taste