Ingredients

 

Cornbread

  • 1 cup (120g) cornmeal (fine or medium ground)
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1/4 cup (85g) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature

Stuffing

  • 2 and 1/2 cups (600ml) reduced-sodium chicken broth
  • 2 large eggs
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1 cup (130g) diced onion
  • 1 and 1/4 cups (160g) sliced celery
  • 2 teaspoons chopped fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tablespoon chopped fresh sage (or 1 teaspoon dried)
  • 1 and 1/2 Tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (454g) uncooked mild Italian sausage
  • optional: 1 cup (125g) pecan halves

Instructions

  1. Cornbread: (Prepare 1 day in advance!) Preheat oven to 375°F (191°C). Whisk all of the cornbread ingredients together in a large bowl. Pour into a greased 9-inch square baking pan. Bake for 22–24 minutes or until the top is lightly browned. Set aside to cool overnight. Do not cover.
  2. Preheat oven to 300°F (149°C). Cut the cornbread into 1-inch cubes. You will have about 7–8 cups of cubes. Spread onto a baking sheet lined with parchment paper or a silicone baking mat and bake for 10 minutes. Set aside to cool as you prepare the stuffing. If you’re baking the stuffing on its own and not inside a turkey, turn the oven up to 375°F (191°C).
  3. Stuffing: In a very large bowl, whisk the broth and eggs together. Set aside.
  4. Heat butter in a large skillet over medium-high heat. Add the onion, celery, thyme, sage, parsley, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet. Break up with a spoon. Cook for about 4 minutes, until sausage meat is just about cooked through.
  5. Pour sausage mixture into the broth + egg, including any liquid from the skillet. Add the toasted cornbread cubes and pecans, if using. Very gently fold everything together.
  6. If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, spoon stuffing into a greased 9×13-inch baking pan. Bake for 40 minutes, or until lightly browned and crisp on top.
  7. Garnish with fresh herbs before serving, if desired. Serve warm.
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Reposted from deliciousrecipes9879