Cornbread, Sausage, And Pecan Dressing

• 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

1. Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink.
2. Remove sausage, reserving 1 tablespoon drippings in skillet.
3. Drain sausage on paper towels.
4. Saute onion and celery in hot drippings over medium-high heat until tender.
5. Remove vegetables with a slotted spoon.
6. Combine sausage, vegetables, cornbread, and remaining ingredients in a large bowl, stirring gently until moistened, adding more chicken broth as needed.
7. Spoon into a lightly greased 13- x 9-inch baking dish.
8. Bake, covered, at 350u0b0 for 30 minutes or until thoroughly heated.
9. Note:
10. If you like a smoother, moister stuffing add 2 single serving bags of instant grits to the mixture.

ground pork sausage, onion, celery, stuffing mix, pecans, parsley, chicken broth, butter, salt, pepper, thyme, ground nutmeg, ground sage, eggs

Taken from www.food.com/recipe/cornbread-sausage-and-pecan-dressing-261864 (may not work)