Cornbread & Sausage Stuffing

1 link Andouille sausage
2 cups cornbread, cooked & crumbled
1/2 cup onion, chopped
1 tbsp finely chopped parsley
1 tbsp crushed garlic
2oz melted butter
1/2 cup white wine
salt & pepper to taste

Remove casing from sausage & sauté till fully cooked. Remove sausage from pan & sauté onion, garlic & parsley in remaining butter until soft. Deglaze pan with 1/2 cup white wine. Reduce by half.

Add cornbread, sausage & onion mixture & toss together with melted butter, salt & pepper

 until moist, adding more butter or wine if necessary.