Ingredients
6 cups coarse fresh bread crumbs (1-lb bread loaf with crust removed)
6 cups buttermilk corn bread in 1" squares
1/4 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh sage
1 teaspoon salt
1/2 teaspoon black pepper
2 sticks (1 cup) unsalted butter
2 medium onions, finely chopped (1 1/2 cups)
8 oz mild sausage, cooked, crumbled and drained
1 cup cashew pieces
1 cup finely chopped celery
2 large eggs, lightly beaten
1 cup chicken broth
1/2 cup heavy cream
Preparation
Preheat oven to 325°F.
Place bread in a large bowl and stir in parsley, sage, salt, and pepper.
Melt butter in a 12-inch heavy skillet over moderate heat, then add onions and cashews, stirring occasionally, until onions are softened, 8 to 10 minutes. Add celery and cook, stirring occasionally, 5 minutes. Transfer to bowl with crumbs and toss well. Add eggs, stock, and cream and toss well.
Transfer stuffing to a buttered 2 1/2- to 3-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
Note: Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered. Bring to room temperature before baking.
