Help It's the Stuffing Dilema

Stuffing is kind of a strange thing.  It often times conjures images of grandma's stuffing  which can be a gaggy, soggy, slimmey glob of gooey unidentifiable "stuff" that comes out of a turkey or a pork chop. Some times it is dry, sometimes its too wet, but when it is made right it is the BEST comfort food ever as a side dish.
We like our sausage pecan dressing that most people find rediculously good. Even people who thought they HATED stuffing love this.
Most stuffing has dried bread cubes,  sauted onions, celery, sage and mushrooms,  some tabs of butter and chicken stock & cream in it. Some add cooked wild rice or corn bread, even a diced apple or cranberries can add a hint of sweetness. Here is it:

Sausage Pecan Stuffing

12 c dried bread cubes

3 c heavy whipping cream ( I know, it's bad:) 

1 stick butter cut unto cubes (I know, even worse!)

1 cup chopped celery

1/2 c chopped parsley

1 tbsp. summer savory

1 minced onion

3 1/2 lbs of cooked ground pork sausage

1 tbsp. celery salt

2 tbsp. sage

2 tsp. rosemary

1 tsp pepper

1/2 tsp. thyme

1/2 tsp. nutmeg 

1 c chopped pecans (at least)           

Make sure the sausage, onion, and celery is browned, drained and then cooled down ahead of time so all the ingredients are cold and at the same temperature when you put them all together. Just mix all of the stuffing ingredients in a big honking bowl (and add a little chicken broth if it feels a little dry.) Stuff that bird!  (Or for individual servings you can put big scoops into a buttered muffin tin and bake!)  YUM!