Cranberry, Sausage and Cornbread Stuffing

1½ loaves corn bread (6 cups)2 cups pecans2 cups cabbage, shreddedfrac12; cup onion, diced1 cup celery, dicedfrac12; cup butterfrac12; pound sweet Italian sausage2 cups cranberriesfrac14; cup sugarfrac12; cup packed fresh flat-leafed parsley leaves, chopped2 cups broth

Heat oven to 225 degrees.

Cut corn bread into frac12;-inch cubes and bake in a shallow dish until dry and crumbly, about 10 minutes. Lightly toast pecans, 5 minutes.

In a skillet over moderately low heat, cook celery, cabbage and onions in butter, adding salt and pepper to taste and stirring, until cabbage is tender, about 15 minutes.

Remove sausage from casings and break into small pieces. Add sausage to cabbage mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is no longer pink.

In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst.

To a large bowl add corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth and salt and pepper to taste and toss together. Dressing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

When ready to bake, heat oven to 325 degrees. Transfer dressing to an 11-by-15-inch pan and bake 1 hour. Leave uncovered for a crunchy top, covered for moist stuffing all the way through.

Serves 20.