Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 pound (450g) bulk breakfast sausage
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 4 cups chicken broth
  • 1/2 cup fresh sage leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries or raisins (optional)

Instructions:

  1. Bake cornbread according to your recipe or store-bought directions. Let cool completely, then crumble it into a large bowl. Let it sit out uncovered for a day, to become slightly stale.
  2. In a large skillet or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  3. Add the onion, celery, and carrots to the skillet and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Melt the butter in the skillet with the vegetables. Add the sage, parsley, thyme, salt, and pepper. Cook for another minute to bloom the spices.
  5. Pour the sausage and vegetable mixture over the crumbled cornbread. Add the chicken broth gradually, stirring until the cornbread is moistened but not soggy. Add cranberries or raisins, if using.
  6. Pour the mixture into the prepared baking dish. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until golden brown and heated through. Internal temperature should reach 165°F (74°C).
  7. Let the stuffing rest for 10 minutes before serving.