Tired of the same ol’ stuffing? Mix things up with this cornbread-based, wood-fired take on tradition.
10 Cup Cornbread
1 1/4 Cup Pecans, pieces
1 Pound Breakfast Sausage
3/4 Cup butter
2 Cup Sweet Onion
1 1/2 Cup Celery
1/2 Cup parsley, minced
2 Tablespoon sage, minced
1 Tablespoon rosemary, minced
1 Tablespoon Thyme, minced
2 Teaspoon salt
1 1/2 Teaspoon black pepper
1 Teaspoon paprika
2 Whole eggs
1 1/2 Cup milk
1 1/2 Cup chicken broth
10 Cup Cornbread
1 1/4 Cup Pecans, pieces
1 Pound Breakfast Sausage
3/4 Cup butter
2 Cup Sweet Onion
1 1/2 Cup Celery
1/2 Cup parsley, minced
2 Tablespoon sage, minced
1 Tablespoon rosemary, minced
1 Tablespoon Thyme, minced
2 Teaspoon salt
1 1/2 Teaspoon black pepper
1 Teaspoon paprika
2 Whole eggs
1 1/2 Cup milk
1 1/2 Cup chicken broth