Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 cup (140g) yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg
  • 1 pound (450g) breakfast sausage, removed from casings
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 stalks celery, chopped (approx. 1/2 cup)
  • 1/2 cup (115g) unsalted butter, melted
  • 4 cups (960ml) chicken broth, low-sodium
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 cup (60ml) chopped fresh parsley
  • 1/4 cup (60ml) chopped fresh sage (optional, for extra flavor)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Prepare the Cornbread (If Making from Scratch): Whisk together dry ingredients. In a separate bowl, combine wet ingredients. Combine wet and dry, then bake until golden brown and a toothpick inserted into the center comes out clean. Let cool completely. (Skip this step if using store-bought cornbread).
  2. Crumble the Cornbread: Once cooled, crumble the cornbread into a large bowl. Let sit uncovered, ideally overnight, to dry slightly.
  3. Sauté the Sausage and Vegetables: In a large skillet over medium heat, brown the sausage, breaking it up with a spoon. Remove sausage and set aside. Add onion and celery to the skillet and sauté in the sausage drippings until softened.
  4. Combine Ingredients: In the bowl with the crumbled cornbread, combine the cooked sausage, sautéed vegetables, melted butter, chicken broth, dried herbs, and fresh parsley (and sage, if using). Season with salt and pepper to taste.
  5. Bake the Stuffing: Pour the mixture into the prepared baking dish. Bake until golden brown and heated through.