Tibi Designer Amy Smilovic’s Cornbread, Sausage, and Pecan Stuffing
“My husband and I are big entertainers, we host Thanksgiving at our home in Greenwich, Connecticut every year. We invite close friends and my parents fly in from Georgia for the long weekend, I love gathering people around the table for good company and a great meal. I’m such a foodie; because I’m from Georgia I incorporate a little taste of the South into my dishes. After falling in love with this stuffing at a friend’s house in Georgia I begged her for the recipe – it’s now a staple at my dinner. We have a few Thanksgiving Day traditions. That morning we grab some blankets and cozy up on the couch to watch the Macy’s Day Parade. At the dinner table, we each say what we’re thankful for and the adults toast with a shot of crème de cacao topped with milk—it’s a coffee flavored liqueur and makes for a yummy holiday concoction!”

What You’ll Need:
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound day-old cornbread, broken into 1 1/2″-2″ pieces (9 cups)
1 pound breakfast sausage links, casings removed
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4″ slices celery
1/4 cup apple cider vinegar
3 cups low-sodium chicken broth, divided
1 1/4 cups chopped toasted pecans (optional)
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 large eggs

Directions (courtesy of Bon Appetit):
Arrange racks in upper and lower thirds of oven; preheat to 250°. Butter a 13x9x2-inch baking dish; set aside. Scatter cornbread in a single layer on 2 rimmed baking sheets. Bake, stirring often and rotating sheets halfway through, until dried out, about 1 hour. Let cool. Transfer to a very large mixing bowl.
Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up into 1/2-inch–1-inch pieces with a wooden spoon, until browned, 8-10 minutes. Transfer to bowl with cornbread but do not stir.
Heat 3/4 cup butter in same skillet; add onions and celery and cook, stirring often, until softened and just beginning to brown, about 10 minutes. Add to cornbread in bowl.
Return skillet to heat. Add vinegar; cook, scraping up browned bits from bottom of pan, for 1 minute. Pour into bowl with cornbread. Gently fold in 1 1/2 cups broth, pecans, if using, parsley, sage, rosemary, and thyme. Add salt and pepper. Let cool.
Preheat oven to 350°. Whisk 1 1/2 cups broth and eggs in a small bowl. Fold gently into cornbread until thoroughly combined, taking care not to mash cornbread (mixture will look wet). Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.