Cornbread and Pecan Stuffing

Good as a side dish with lamb or pork.



   Make up a pan of cornbread the day before.

2 Tbsp olive oil or butter
2 large onions, chopped
4 garlic cloves, chopped
1 lb. sausage meat
Heat oil in a large skillet. Add onion and garlic and saute for 2 minutes or until onion softens.

If using sausage meat, stir it in now and cook until slightly browned.
6 cups cornbread, cubed
2 Tbsp grated orange rind
1 cup toasted pecans
3 Tbsp fresh sage -- OR --
1 Tbsp dried
2 Tbsp chopped fresh parsley
1 cup turkey stock
salt and ground pepper to taste
Remove pan from heat. Drain off any fat, then stir in remaining ingredients. Season well.

[To toast pecans, lay them on a cookie sheet and bake at 375° for 10 minutes, until golden.]
This stuffing can be put into the turkey cavity -- OR -- it can be baked at 375°, covered, for 45 minutes.
Serves 8-10 from Lucy Waverman in the Dec 2005 LCBO Food and Drink magazine