Cornbread & Sausage Stuffing

Ingredients

• 2 (14.5oz) Cans fire roasted diced tomatoes
• 1 Pkg Aneto chicken broth
• 1 Tbsp Tomato paste
• ½ Tsp Chili powder
• ½ Tsp Onion powder
• 1 Tsp Cumin
• 15 1/2 Oz Canned black beans, drained and rinsed
• 1 ½ Cups corn kernels
• 3 Cups Rotisserie Chicken, pulled or diced
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 5 cups. sourdough bread, cut into cubes
• 5 cups. cornbread, cut into cubes
• 8 oz. raw ground breakfast sausage
• ½ cup. (1 stick) butter
• 2 cups. celery, diced
• 2 cups. yellow onion, peeled and diced
• 2 each. eggs
• 2 ½ cups. Aneto Chicken Broth
• 2 tbsp. fresh parsley, chopped
• 1 tbsp. fresh sage, chopped
• 2 tsp. fresh thyme, chopped
• 2 tsp. fresh rosemary, chopped
• 1 tsp. salt
• ½ tsp. black pepper