Make-Ahead Cornbread Stuffing

INGREDIENTS

1 cup

cornmeal

1 cup

all-purpose flour (spoon & leveled)

1 tsp

baking powder

1/2 tsp

baking soda

1/8 tsp

salt

1/2 cup

(8 Tablespoons; 115g) unsalted butter, melted and slightly cooled

1/4 cup

honey

large egg, at room temperature

1 cup

buttermilk, at room temperature

and ½ cups (600ml) reduced-sodium chicken broth

large eggs

1/4 cup

unsalted butter

medium onion, chopped (about 1 cup)

celery stalks, sliced (about 1 and ¼ cups)

1 tbsp

McCormick Parsley Flakes (plus more for sprinkling on top)

1 tsp

McCormick Thyme Leaves

1 tsp

McCormick Rubbed Sage

1/2 tsp

McCormick Sea Salt Grinder

1/2 tsp

McCormick Coarse Ground Black Pepper

1 lb

uncooked sausage

medium pear, peeled and cut into ½ inch pieces (about 1 cup)

1 cup

Diamond of California shelled pecans