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Thanksgiving Stuffing with Chef Kaylee Chef Kaylee Gills Cornbread and Sausage Stuffing Yields: 9 X 13 pan Ingredients: 1 bag Pepperidge Farm Cornbread Stuffing 1 stick unsalted butter 1 lb sausage, removed from casing 1 leek, diced 3 stalks celery, diced 2 cloves garlic, minced 1/4 cup fresh sage leaves, minced 2 tbsp thyme leaves, minced and divided 3 cups low sodium Swanson chicken broth Kosher salt and freshly ground black pepper, to taste 3 eggs 1/4 cup flat-leaf parsley leaves and tender stems, minced and divided Method: In large Dutch oven, melt butter over medium-high heat until foaming subsides, about 2 minutes, without allowing butter to brown
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