Cornbread Stuffing with Sausage and Pecans – Bourbon Barrel Foods

Ingredients

• 13x9 pan of cornbread, cut into 1” pieces
• 3 tablespoons olive oil
• 19 ounces hot or sweet Italian sausage, removed from casings
• 2 teaspoons Bourbon Smoked Paprika
• 2 onions, small dice
• 4 stalks celery, small dice
• 1 leek, white and pale green parts, chopped and rinsed
• ¼ cup apple cider vinegar, sherry or white wine
• ½ cup (1 stick) unsalted butter, plus 4 tablespoons, cut into small pieces
• 2 eggs
• 2 cups chicken stock, plus more if needed
• 1 cup pecans, toasted and chopped
• 1 fresh chili (such as fresno), deseeded and chopped fine (optional)
• 2 tablespoons fresh thyme, chopped
• 3 teaspoons Bourbon Smoked Salt
• 2 teaspoon Bourbon Smoked Pepper