Cornbread Stuffing with Sausage and Pecans

Name: Cornbread Stuffing with Sausage and Pecans
Ingredients: 1 tablespoon, olive oil; 1 pound, sweet Italian sausage (or other sweet sausage of your choice), crumbled; , butter, as needed; 4 , medium onions, chopped coarse; 4 stalks, celery, chopped coarse; 1/2 cup, bourbon; 2 tablespoons, minced fresh thyme leaves; 2 tablespoons, fresh sage leaves; 1 1/4 pounds, cornbread, cubed; 1 3/4 cups, turkey stock or chicken stock or low sodium canned chicken broth; 2 , eggs, beaten; 1/2 cup, chopped fresh parsley leaves; 1 cup, chopped pecans

Side Dishes
Vegetables
Pork
Thanksgiving

Appears in Cook's Illustrated November/December 1997

We added bourbon to give this classic southern stuffing even more of a southern flair.

SERVES 10 to 12 (Makes about 12 cups)

TIME 1¼ hours, plus 2 to 3 days drying

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