Preparation

• Preheat oven to 375°F. For the Cornbread, whisk all of the ingredients together in a large bowl. Pour into a greased 9x9-inch square baking pan. Bake 22 to 24 minutes or until the top is golden brown. Set aside to cool overnight. Do not cover.

• Preheat oven to 300°F. Slice the cornbread into small 1-inch cubes. You will have about 7 to 8 cups of cubed cornbread. Spread onto a foil-lined baking sheet and bake 10 minutes. Set aside to cool as you prepare the stuffing. Turn the oven up to 375°F.

• For the Stuffing, whisk the broth and eggs together in a very large bowl. Set aside.

• Melt butter in a large skillet on medium-high heat. Add the onion, celery, parsley, thyme, sage, sea salt and pepper. Cook 4 minutes or until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon, then add the pears. Cook until sausage is just about cooked through. Add the sausage mixture into the broth mixture in the bowl, including any liquid that may be in the skillet as well. Add the toasted cornbread cubes and pecans. Very gently fold everything together.

• Spoon stuffing into a greased 13x9-inch baking pan. Bake 40 minutes or until toasted on top. Sprinkle with additional parsley, if desired. Serve warm.