Cornbread, Sausage, and Pecan Dressing

Ingredients

• 1 (16-ounce) package ground pork sausage
• 1 large onion, chopped
• 2 large celery ribs, chopped
• Basic Cornbread, crumbled
• 1 1/2 cups coarsely chopped pecans
• 1/4 cup chopped fresh parsley
• 1 1/2 cups chicken broth
• 1/4 cup dry sherry or chicken broth
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg

Preparation

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