Cornbread Stuffing with Sausage and Pecans | America's Test Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage (or other sweet sausage of your choice), crumbled
• butter, as needed
• 4 medium onions, chopped coarse
• 4 stalks celery, chopped coarse
• 1/2 cup bourbon
• 2 tablespoons minced fresh thyme leaves
• 2 tablespoons fresh sage leaves
• 1 1/4 pounds cornbread, cubed
• 1 3/4 cups turkey stock or chicken stock or low sodium canned chicken broth
• 2 eggs, beaten
• 1/2 cup chopped fresh parsley leaves
• 1 cup chopped pecans