Description

(Don't let me fool you, I loved every second of it.) The Best Cornbread Stuffing with Sausage and Bacon 1 hour 45 minutes 10 to 14 servings 1x Ingredients 1 batch Honey-Buttermilk Cornbread 1 cups chopped pecans 1 pound peppered bacon, cut into lardons 1 pound sausage with sage (or uncooked breakfast sausage), without casings 1 large onion, finely chopped 3 stalks celery, finely chopped cup chopped fresh parsley, plus more to garnish 3 tablespoons finely chopped rosemary 2 tablespoons dried rubbed sage 2 tablespoons dried thyme Kosher salt and black pepper, to taste 1 stick unsalted butter, melted About 3 cups chicken stock Fresh sage leaves, to top Instructions Place the oven rack in the middle of the oven and preheat to 300F