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Preheat the oven to 350°F.
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Chop the cornbread into 1-inch pieces and place into a large mixing bowl, set aside.
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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.
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Once the sausage has been cooked add it to the bowl with cornbread.
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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.
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Transfer mixture to the bowl with the cornbread.
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Add the broth and melted butter, and stir to combine until the liquid is absorbed.
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Add the cranberries and chopped pecans, stir to combine.
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Pour the mixture into a lightly greased 9x13-inch baking dish.
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Cover with foil.
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Bake for 20-25 minutes, remove foil and bake 5 more minutes until browned on top. Serve warm.
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Garnish with parsley, cranberries, and slivered almonds.