Cornbread Stuffing with Sausage and Corn Nuts

Ingredients

• 3 lbs, cut into 3/4" pieces (14–16 cups) Cornbread
• 1 1/2 lbs, casings removed if needed Breakfast Sausage
• 1 cup (2 sticks), plus more for pan Unsalted Butter
• 2, chopped Medium Onion
• 4 stalks, chopped Celery
• Kosher Salt
• 3 cloves, finely chopped Garlic
• 2, or 1 jalapeño (with seeds), chopped Thai chiles
• 3/4 cup, finely ground in a food processor, blender, or mortar and pestle (about 1/2 cup) Corn Nuts
• 3/4 cup Dry White Wine
• 1 Tbsp, finely chopped Sage
• 2 tsp, finely chopped Fresh Thyme
• 3 Large eggs
• 3 1/2 cups or low-sodium chicken broth Turkey Stock
• Freshly Ground Black Pepper