Homestyle-seasoned cornbread stuffing with cooked and crumbled sweet Italian sausage and toasted pecans.

Down Home Cornbread and Sausage Stuffing

1/2 pound Honeysuckle White Sweet Italian Sausage
8 cups cornbread, crumbled
1/3 cup butter
1 large onion, diced
3 ribs celery, diced
1/2 cup chopped parsley
1 cup pecans, toasted and chopped
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
Broth, turkey or chicken as needed

1. Remove casing from sausage and saute over medium heat for 10 minutes, stirring to break up the large pieces. Combine in large bowl with cornbread.
2. Melt butter in same pan, add onion and celery and cook over medium heat for 8 minutes. Add parsley and seasonings and 1 cup of turkey broth, stirring well.
3. Add onion mixture to cornbread and sausage. Add turkey broth to moisten.
4. Stuff turkey with mixture and bake the remaining stuffing in a casserole dish for 35 minutes, when the turkey is nearly finished roasting.

Makes 16 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.