Cornbread, Pecan, and Oyster Stuffing

Make cornbread.

Heat oven to 350°.

Crumble sausage into heavy skillet; sauté over medium heat, stirring with wooden spoon to break up meat, until lightly browned and cooked through, about 15 minutes; drain and discard drippings. Reserve sausage meat.

Spread pecans in single layer on a large baking sheet. Toast in oven, shaking pan occasionally, until lightly browned, about 10 minutes. Remove from oven; reserve at room temperature.

Melt 1/2 cup of the butter in large heavy skillet over medium heat. When the foam subsides, add onion and celery; reduce heat to medium low. Sauté vegetables, stirring frequently, until tender, about 15 minutes. Remove from heat; stir in sausage, pecans, and parsley. Drain oysters, reserving liquor; stir oysters into skillet.

Melt remaining 1/4 cup butter in small heavy saucepan over medium heat; cool slightly. Crumble cornbread into large mixing bowl; you should have about 6 cups. Add ingredients from skillet; toss to combine. Add small amounts of reserved oyster liquor and the melted butter until stuffing feels slightly moist, neither too dry or too wet. Season with salt and pepper to taste. Let stuffing cool to room temperature before using.