Cornbread Stuffing

• 1/2 stick butter
• 12 ounces mild pork sausage, crumbled
• 1 large sweet onion, chopped
• 1 pan cornbread, dried and diced into 1" squares
• 8 ounces cashews
• 1 cup chicken broth
• 1/2 cup chopped fresh parsley
• 2 teaspoons crumbled dried sage leaves
• 2 teaspoons dried thyme
• Salt and Pepper to taste - be gentle with the salt, liberal with the pepper

1. Thoroughly cook the sausage! It doesn't get hot enough in the bird to kill the bacteria, so you must do it in prep. You'll want to be sure to crumble it as much as is possible.
2. In large pot, melt 2 tablespoons butter over medium-high heat. Saute onion until tender. Add 1/4 cup chicken broth and cashews to start softening them - about 10 minutes. Add sausage, remaining chicken broth & butter.
3. Bring mix to boil, stir in stuffing mix until well combined. Add sage and thyme. Cover, remove from heat. Let stand until stuffing absorbs the broth.
4. Fluff with fork, stir in parsley.
5. This can be served as is. If you are adding this to your bird, let cool 60 minutes before stuffing the bird.

butter, pork sausage, sweet onion, pan cornbread, cashews, chicken broth, parsley, sage, thyme, salt

Taken from www.epicurious.com/recipes/member/views/cornbread-stuffing-52966691 (may not work)