1 stick unsalted butter, plus more for the baking dish
1 pound andouille sausage, diced
1 Vidalia Sweet onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 to 3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch Gluten Free Cornbread cooked and crumbled
2 tablespoons fat from the turkey drippings (or butter)
1 pack pecan halves
Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, break up Andouille into small pieces with ground meat chopper. Remove with a slotted spoon and transfer to a plate.
Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender. Add 3 cups broth and bring to a boil; remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the cooked crumbled cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter). Add pecan halves to the top of the stuffing.
Cover the dish and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.
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