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Preheat the oven to 375 ˚ F. Pick the sage leaves from their stems. Place the leaves one on top of the other, roll into a cylinder and thinly slice into ribbons. Crumble the cornbread into a large bowl with your hands, along with the cornbread stuffing broth. Stir in the mirepoix and the sage, and fold together with a large spoon until combined. Warm 1 tablespoon of olive oil in a sauté pan set over medium heat. Add the sausage, breaking it into bite size pieces as it cooks. Cook for 5-7 minutes or until the sausage is cooked through.
Grease a casserole dish with oilve oil, butter or cooking spray. For sausage stuffing, remove the sausage from the pan with a slotted spoon, add it to the stuffing and stir to combine. Place the stuffing into the casserole dish, cover with foil and bake for 15-20 minutes. Remove the foil and continue baking until the top is golden brown, about 10 minutes.
Place the yam glaze into a non-stick pan and set it over low heat. Once the mixture has melted, add the yams and toss to coat. Cook over low heat until the yams are caramelized and coated with the sauce, about 5 minutes total.
Serve the yams accompanied by the cornbread sage stuffing. Enjoy!
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