Cornbread, Sausage, and Pecan Dressing

Submitted by Recipe Baroness

"Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 (16 ounce) package ground pork sausage
• 1 large onion, chopped
• 2 large celery ribs, chopped
• 2 lbs pepperidge farms cornbread stuffing mix
• 1 1⁄2 cups coarsely chopped pecans
• 1⁄4 cup chopped fresh parsley
• 2 cups chicken broth
• 1⁄2 cup butter
• 1⁄2 teaspoon salt
• 1⁄4 - 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground sage
• 2 hard-boiled eggs, chopped up

directions

1. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
2. Remove sausage, reserving 1 tablespoon drippings in skillet.
3. Drain sausage on paper towels.
4. Saute onion and celery in hot drippings over medium-high heat until tender.
5. Remove vegetables with a slotted spoon.
6. Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
7. Spoon into a lightly greased 13- x 9-inch baking dish.
8. Bake, covered, at 350° for 30 minutes or until thoroughly heated.

9. Note:

10. If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.