baked cornbread sausage stuffing
10 Cup Cornbread
1 1/4 Cup Pecans, pieces
1 Pound Breakfast Sausage
3/4 Cup butter
2 Cup Sweet Onion
1 1/2 Cup Celery
1/2 Cup parsley, minced
2 Tablespoon sage, minced
1 Tablespoon rosemary, minced
1 Tablespoon Thyme, minced
2 Teaspoon salt
1 1/2 Teaspoon black pepper
1 Teaspoon paprika
2 Whole eggs
1 1/2 Cup milk
1 1/2 Cup chicken broth
Spread the cornbread cubes in a single layer on 2 rimmed baking sheets and allow to air-dry overnight, stirring occasionally.
Transfer dried cornbread cubes to a large mixing bowl. Add the pecans.
On the stovetop, sauté the sausage in a large cast iron skillet over medium-high heat. Crumble sausage with a wooden spoon until browned and cooked through. Add sausage to the cornbread and pecans, but don't stir.
Without wiping out the skillet, melt the butter. Add the onion and celery and cook until the vegetables have softened, about 8 to 10 minutes.
Stir in the parsley, sage, rosemary, thyme, salt, pepper, and paprika. Pour over the cornbread and don't stir. Stir in the parsley, sage, rosemary, thyme, salt, pepper, and paprika. Pour over the cornbread and don't stir.
In a small mixing bowl, beat the eggs together with the milk. Add the chicken broth.
Pour the egg mixture over the cornbread mixture and stir gently to combine. Add more chicken broth if needed; you want the mixture to be moist, but not soggy.
Butter a 9" x 13" baking pan or large casserole dish. Tip the stuffing mixture into the dish.
When ready to cook, set the temperature to 325℉ and preheat, lid closed for 15 minutes.
Arrange the baking dish on the grill grate and bake the stuffing until it is lightly browned and slightly crusty on top, about 50 to 60 minutes.
Let cool slightly before serving. Enjoy!