Cornbread Dressing with Andouille Sausage  - The Local Palate

Ingredients

• 8 cups cubed cornbread
• 4 tablespoons butter
• 1 large yellow onion, chopped
• 1 apple, peeled and diced
• 3 stalks celery, chopped
• 1 cup cubed Andouille sausage
• 3 eggs,3 cups chicken stock
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• ¼ cup chopped parsley
• 2 teaspoons kosher salt
• ½ teaspoon pepper
• 2¾ cups chicken stock
• 1½ cups wild rice
• 3 tablespoons butter, divided
• ¼ cup minced shallots
• ⅔ cup chopped pecans, toasted
• ⅓ cup dried cranberries,Zest of 1 lemon
• ½ cup chopped parsley
• 1½ tablespoons chopped rosemary,Salt and pepper