This dish is great for holidays and everyday.
PREHEAT the oven to 375°
CUT the cornbread into 1” inch chunks and add them to a large bowl.
COOK the Italian sausage in a large sauté pan on medium-high heat until golden brown and cooked through.
REMOVE the cooked Italian sausage and set aside, and add to the hot sauté pan the onions, peppers, celery and carrots and cook for 4 to 6 minutes on high heat while continuing to stir.
PLACE the cooked vegetables in the large bowl with corn bread chunks and cooked Italian sausage.
WHISK together the stock and eggs in a separate bowl and add it to the large bowl of vegetables, cornbread and Italian sausage and fold together until combined, and season with salt and pepper.
PLACE the cornbread into a Reynolds Kitchens® Bakeware Pasta & Casserole Pan and bake in the oven on 375° for 30 minutes or until the cornbread on top is lightly browned.