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How do you keep stuffing moist
Butter for the dish 4 cups coarsely crumbled cornbread, day-old and slightly stale 4 cups cubed country-style white bread, day-old and slightly stale 1 pounds hot pork breakfast sausage 1 pounds small sweet potatoes, peeled and diced into -inch pieces 2 medium onions, diced 1 small red bell pepper, diced 3 celery stalks, chopped cup finely chopped fresh flat-leaf parsley 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme 2 large eggs Finely grated zest of 1 orange (about 2 lightly packed tablespoons) 1 teaspoons salt teaspoon ground black pepper teaspoon freshly grated nutmeg 1 cup pecan pieces 1 to 2 cups richly flavored turkey or chicken broth Preheat oven to 350
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