Cornbread-Sausage Stuffing
Serves 8-10

1 ½ Tbsp oil
1 medium onion, chopped
2 stalks celery, chopped
¾ tsp salt
1 tsp dried chopped sage
¾ lb ground pork sausage
¾ cup chopped pecans
5 cups cubed cornbread
1 cup chicken broth
¼ cup chopped parsley

Preheat oven to 350°.

In a large skillet, heat oil, then add onion and celery. Saute for 5-7 minutes, until soft and translucent. Season with salt and sage, then transfer to a bowl and set aside.

Brown sausage in the now empty skillet. Transfer cooked sausage to a large bowl. Add the onion-celery mixture, pecans, cornbread, and chicken broth. Gently mix together. Pour into a 9×13 baking dish and bake, uncovered, in the preheated oven for 40 minutes, until the top is golden brown and the liquid has been absorbed. Sprinkle with parsley and serve warm.