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1. In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 7 mins.
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2. Preheat oven to 350. Crumble sausage into skillet and cook, stirring occasionally, until cooked through, 5 - 7 mins. Using a slotted spoon, transfer mixture to a large bowl.
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3. Add cornbread, pecans, parsley, and lemon zest to bowl and toss to combine. Add chicken broth, melted butter, salt and pepper and toss until moistened. Transfer to a 9 x 13 inch baking dish, cover with aluminum foil and bake for 20 mins. Uncover and bake until stuffing is piping hot and crusty on top, about 20 mins more.
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Cornbread:
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1. Preheat oven to 425. Place butter in 10 inch cast iron skillet, or heavy duty 10 inch cake pan. Transfer to oven until butter melts, about 5 mins.
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2. Meanwhile, in a large bowl, whisk together cornmeal, sugar, baking soad, and salt. In another bowl, whisk together buttermilk, sour cream and eggs until well combined.
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3. Remove skillet from oven and swirl butter around to coat pan. Pour excess butter into buttermilk mixture. Make a well in the center of dry ingredients and add buttermilk mixture. Stir until just combined; then pour batter into hot skillet. Bake until golden brown with a crusty top, about 25 mins.
