Sausage, Cranberry, and Corn Bread Stuffing

Ingredients

• 2 cups fresh or frozen cranberries
• 2 cups chicken broth
• ½ cup fresh flat-leafed parsley leaves
• ¼ cup sugar
• ½ pound sweet Italian sausage
• 6 tablespoons unsalted butter
• 3 celery ribs
• + 3 more ingredients
• • 2 cups pecans
  • 1 ½ loavesCorn Bread
  • 7 leeks

Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes. Halve leeks lengthwise ...

View full recipe at Epicurious