Crumble cornbread and place in a very large bowl.
Cook sausage over medium heat in a large skillet until it’s browned, about 5 to 7 minutes. Place on a paper towel lined plate and press with more paper towels to render the grease. Cool slightly, then add to the cornbread.
Add the bell pepper, green onion, pecans, and sage to the cornbread sausage mixture. Stir to combine. Add 3/4 cup of chicken stock and stir, adding more chicken stock as needed. The mixture should be wet but not sopping.
Pour stuffing into a dish that’s about 2.2 Qt or 1.8L (I use a corningware dish or a 10 by 7 rectangular pan).
At this point, you can cover the stuffing and let it sit at room temperature for up to 3 hours or chill for up to 24, until ready to bake. Let it come to room temperature before baking.
Bake in a 350°F oven, covered with a lid or foil, for about 15 minutes. Remove lid/foil and let brown for another 5 to 10 minutes, or until heated through.
If you’re making a turkey in the same oven, you can cook the stuffing at the same temperature. This recipe is easily adaptable in that way. Just adjust the time accordingly. Serve hot.
