Cornbread and Sweet Sausage Stuffing Recipe

• 10 cups dried, corn bread cut into 1 inch cubes
• 4 cups cooked and crumbled sweet sausage- casing removed
• 1 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup dried cranberries
• 4 cups chicken stock
• 3 tablespoon finely chopped sage
• 3 tablespoons chopped Italian flat-leaf parsley
• 1 cup finely chopped pecans
• 1 teaspoon kosher salt
• 2 tablespoons fresh cracked black pepper

Directions