Buttermilk Cornbread Stuffing with Sausage
"This recipe calls for Supermoist Cornbread. Bake cornbread at least 2 days before making stuffing...."
INGREDIENTS
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3/4 tbsp. extra-virgin olive oil
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1 large onion
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3/4 lb. sweet Italian sausage (without fennel seeds)
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3 oz. pecans
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1/2 c. chopped fresh parsley
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Zest of 1 lemon (about 1 tablespoon)
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5 c. cubed, day-old Supermoist Cornbread
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1 c. low-sodium chicken broth
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2 tbsp. low-sodium chicken broth
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6 tbsp. unsalted butter
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salt
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Freshly ground pepper
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