Cornbread Stuffing

• 6 cups coarse fresh bread crumbs (1-lb bread loaf with crust removed)
• 6 cups buttermilk corn bread in 1" squares
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons finely chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 sticks (1 cup) unsalted butter
• 2 medium onions, finely chopped (1 1/2 cups)
• 8 oz mild sausage, cooked, crumbled and drained
• 1 cup cashew pieces
• 1 cup finely chopped celery
• 2 large eggs, lightly beaten
• 1 cup chicken broth
• 1/2 cup heavy cream

1. Preheat oven to 325u0b0F.
2. Place bread in a large bowl and stir in parsley, sage, salt, and pepper.
3. Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and cashews, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.
4. Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
5. Note:
6. Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.

bread crumbs, buttermilk corn bread, parsley, fresh sage, salt, black pepper, butter, onions, sausage, cashew pieces, celery, eggs, chicken broth, heavy cream

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-52966841 (may not work)