Cornbread Dressing with Sausage and Pecans | Food Stuff

Name: Cornbread Dressing with Sausage and Pecans | Food Stuff
Ingredients: 1/4 c. apple cider vinegar; 1 tsp. freshly ground black pepper; 1-1/2 c. sliced celery; 1 lb. day-old cornbread, torn into 1-1/2'' to 2'' pieces (I stirred together 2 packages of Jiffy mix, and baked it in a 9''x13'' pan for about 20 minutes.); 2 large eggs; 1/2 c. chopped flat-leaf parsley; 1 T. chopped fresh rosemary; 2 T. chopped fresh sage; 1 T. chopped fresh thyme; 2 tsp. kosher salt; 3 c. low-sodium chicken broth, divided; 1-1/4 c. chopped toasted pecans; 1 lb. pork breakfast sausage; 3/4 c. (1-1/2 sticks) unsalted butter, plus more for coating the baking dish; 2-1/2 c. chopped yellow onions

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Ingredients

1/4 c. apple cider vinegar
1 tsp. freshly ground black pepper
1-1/2 c. sliced celery
1 lb. day-old cornbread, torn into 1-1/2'' to 2'' pieces (I stirred together 2 packages of Jiffy mix, and baked it in a 9''x13'' pan for about 20 minutes.)
2 large eggs
1/2 c. chopped flat-leaf parsley
1 T. chopped fresh rosemary
2 T. chopped fresh sage
1 T. chopped fresh thyme
2 tsp. kosher salt
3 c. low-sodium chicken broth, divided
1-1/4 c. chopped toasted pecans
1 lb. pork breakfast sausage
3/4 c. (1-1/2 sticks) unsalted butter, plus more for coating the baking dish
2-1/2 c. chopped yellow onions