Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1 cup (160g) yellow cornmeal (stone-ground preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 tablespoon olive oil
  • 1 pound (450g) pork sausage, removed from casings or vegetarian sausage replacement
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 stalks celery, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 cup (packed) fresh parsley, chopped
  • 6 cups (approx. 340g) crumbled cornbread (day-old is ideal)
  • 2 cups (480ml) chicken broth or vegetable broth
  • 1/2 cup (120ml) melted unsalted butter
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Prepare the Cornbread: If making from scratch, combine dry ingredients. Whisk wet ingredients. Combine wet and dry, bake until golden. Cool and crumble. (Or, crumble store-bought cornbread).
  2. Sauté Aromatics and Sausage: Heat olive oil in a large skillet. Brown the sausage, breaking it up with a spoon. Add onion and celery and sauté until softened. Stir in garlic, sage, thyme, and rosemary. Cook until fragrant.
  3. Combine Ingredients: In a large bowl, combine crumbled cornbread, sausage mixture, parsley, and salt and pepper.
  4. Moisten the Stuffing: In a separate bowl, whisk together chicken broth, melted butter, and beaten egg. Pour over the cornbread mixture and toss gently to combine. Add more broth if needed. The mixture should be moist but not soggy.
  5. Bake the Stuffing: Transfer the stuffing to a greased 9x13 inch baking dish. Bake in a preheated oven until golden brown and heated through.