A yummy, cheesy cornbread stuffing, baked to perfection and served warm.
Preheat oven to 350 degrees Fahrenheit. (180 degrees Celcius).
Cook sausage in a large high-sided skillet over medium-high heat until crisp, about 4 minutes. Reduce heat to medium; add celery and onions. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Stir in thyme; season with salt and pepper. Transfer to a large bowl.
Return skillet to medium-high heat, add stock and bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with sausage mixture and cool slightly, about 10 minutes. Stir in eggs. Gently mix in cornbread, pecans and parsley. Transfer to a 9-by-13-inch (23 by 33 centimetre) greased baking dish. Sprinkle with Parmesan cheese. Bake until golden brown, about 40 minutes.