Preheat the oven to 350°F.

Chop the cornbread into 1-inch pieces and place into a large mixing bowl, set aside.

Add half of the oil to a large pan over medium heat. Once hor, add the sausages and cook for about 10 minutes breaking them with a wooden spoon. Cook until browned and cooked through.

Once the sausage has been cooked add it to the bowl with cornbread.

In the same pan, over medium heat, add the remaining oil and add the mushrooms, onion, garlic, celery, parsley, thyme, rosemary, salt, and pepper. Sauté until the vegetables are softened, about 8-10 minutes.

Transfer mixture to the bowl with the cornbread.

Add the broth and melted butter, and stir to combine until the liquid is absorbed.

Add the cranberries and chopped pecans, stir to combine.

Pour the mixture into a lightly greased 9x13-inch baking dish.

Cover with foil.

Bake for 20-25 minutes, remove foil and bake 5 more minutes until browned on top. Serve warm.

Garnish with parsley, cranberries, and slivered almonds.