Cornbread Stuffing

By Saveur
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Butter, for greasing pan

4 tbsp. olive oil, divided

12 oz. fresh pork sausage, casing removed and sausage crumbled

2 lbs. cornbread, cubed (about 10 cups, or one 8"x8" pan)

12 oz. cremini mushrooms, sliced

Salt and freshly ground pepper, to taste

½ cup dried cherries or cranberries

⅓ cup fresh chopped parsley

2 tbsp. fresh sage, chopped

8 tbsp. butter

1 cup finely chopped celery (about 3 ribs)

1 cup finely chopped carrots (about 2)

1 cup cored and finely chopped parsnips (about 2)

2 cloves garlic, finely chopped

1 large onion, chopped

1 cup chicken stock

½ cup cream

2 eggs

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