Cornbread, Sausage, And Pecan Dressing - cooking recipe

Ingredients

1 (16 ounce) package ground pork sausage
1 large onion, chopped
2 large celery ribs, chopped
2 lbs pepperidge farms cornbread stuffing mix
1 1/2 cups coarsely chopped pecans
1/4 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
1/2 teaspoon salt
1/4 - 1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
2 hard-boiled eggs, chopped up

Preparation

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.
Saute onion and celery in hot drippings over medium-high heat until tender.
Remove vegetables with a slotted spoon.
Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
Spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350\u00b0 for 30 minutes or until thoroughly heated.
Note:
If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.