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Cornbread and Sausage Dressing with Pecans By Tested and perfected in the Sur La Table kitchen Yield/Serves: Makes 8 to 10 servings -cup unsalted butter plus more buttering baking dish 1 pound day-old cornbread 1 pound day-old cornbread, broken into 1-inch2-inch pieces (9 cups) 1 pound Italian sausage links, casings removed 2 cups chopped yellow onion 1 cup diced celery 2 garlic cloves, minced -cup apple cider vinegar 3 cups low-sodium chicken broth, divided 1 cup toasted pecan halves -cup chopped flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 2 teaspoons sea salt 1 teaspoon freshly ground black pepper 2 large eggs Arrange racks in upper and lower thirds of oven
Not a fan of Melania or her Majesty's dress
For the sake of this guide, Im going to be focusing on the shirts that should be left to hang freely on the outside of your pants
Think: No Doubt-era Gwen Staffani, but for the modern day
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