Corn Bread-Sausage Stuffing

• 1/2 pound ground sweet or hot sausage meat
• 1 cup finely chopped onions
• 1 cup finely chopped celery
• 1 tablespoon finely chopped garlic
• 3 cups cubed corn bread
• 1/2 cup coarsely chopped pecans
• Salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh sage, or 1 tablespoon dried
• 1/2 cup finely chopped parsley
• 1 cup chicken broth, fresh or canned
• 1 egg, beaten

1. Put sausage meat in a 9-inch cast-iron skillet over medium heat.
2. Cook, breaking up lumps, until meat loses raw look.
3. Drain fat.
4. Add onions, celery and garlic.
5. Cook, stirring, until wilted.
6. Remove skillet from heat.
7. Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg.
8. Blend well, and smooth over the top.
9. Cover with foil and bake, along with turkey, 30 minutes.

ground sweet, onions, celery, garlic, corn bread, pecans, salt, fresh sage, parsley, chicken broth, egg

Taken from cooking.nytimes.com/recipes/177 (may not work)