Cornbread Dressing

9 Tbsp. unsalted butter, divided
2 Tbsp. extra-virgin olive oil
1½ lb. Italian sausage (ground, hot or mild)
1 large onion, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, thinly sliced
2 Tbsp. finely chopped rosemary
1 Tbsp. kosher salt
½ tsp. crushed red pepper flakes
2 bunches collard greens
1½ cups heavy cream
2½ cups low-sodium chicken broth, divided
3 large eggs, beaten to blend

-In a large pot, brown the sausage and once cooked through, transfer to a plate.
- To the pot, add 8 tablespoons of butter with your onions, celery, garlic, rosemary, salt and pepper flakes. Cook until the veggies are soft and then add greens until wilted. Then add your cream and half the chicken broth. Cover and let simmer on low for about 7 minutes. Take off the heat, and add the sausage back to the pot and the remaining chicken broth and eggs.

-Add in cornbread stuffing cubes and gently toss until combined. Pour it into a casserole dish and top it with the remaining tablespoon of butter. Bake at 350 degrees covered with foil for 25 minutes. Remove the foil and cook for an additional 20 minutes.