Cornbread Stuffing with Andouille and Pecans

crumbled cornbread (from a 16 ounce pouch that makes an 8x8 pan size (I use Marie Callender’s Mix), see note)

andouille sausage (quartered and diced bite size (I use Aidells Cajun Style Andouille))

small dice green bell pepper

small dice green onion

toasted coarsely chopped pecans (see note)

ground sage

reduced-sodium chicken stock/broth