Ingredients:

  • 1 cup (120g) all-purpose flour
  • 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, lightly beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 pound (450g) bulk pork sausage (Italian or breakfast sausage, your call)
  • 1 large yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120g) unsalted butter, melted
  • 4 cups (1 liter) chicken broth, low-sodium
  • 1/2 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) fresh sage, chopped
  • 1/4 cup (packed) fresh thyme, chopped
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon black pepper
  • Salt to taste
  • (Optional) 1/4 teaspoon cayenne pepper for a kick
  • 3-4 slices of white bread cubed

Instructions:

  1. Make the Cornbread: Preheat oven to 400°F (200°C). Grease and flour an 8-inch square baking pan. Whisk together dry ingredients. Add wet ingredients and stir until just combined. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean. Let cool slightly, then crumble into a large bowl. (Alternatively, use store-bought cornbread).
  2. Sauté the Aromatics: In a large skillet or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon. Remove sausage and set aside. Drain off excess grease, leaving about 1 tablespoon. Add onion and celery to the skillet and sauté until softened. Add garlic and cook for another minute until fragrant.
  3. Combine and Soak: In the bowl with the crumbled cornbread, add the sautéed vegetables, cooked sausage, melted butter, fresh herbs, poultry seasoning, salt, and pepper (and cayenne, if using).
  4. Add Broth: Gradually pour in the chicken broth, tossing gently to combine. The mixture should be moist but not soggy. Add cubed bread and gently stir.
  5. Bake the Stuffing: Pour the stuffing mixture into the prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
  6. Cool and Serve: Rest for a few minutes before serving.