Ingredients:
- 2 cups (300g) Yellow cornmeal
- 1 cup (125g) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1.5 cups (355ml) Full-fat buttermilk
- 5 Large eggs, divided
- 1.25 cups (281g) Unsalted butter, divided
- 1 lb (450g) Pork breakfast sausage
- 2 cups (300g) Yellow onion, finely diced
- 1.5 cups (200g) Celery, diced
- 3 tbsp Fresh sage, minced
- 1 tbsp Fresh thyme, stripped
- 1 tsp Black pepper, freshly cracked
- 4.5 cups (1.1L) Low-sodium chicken or turkey stock
- 1 cup (140g) herb-seasoned cornbread stuffing mix
Instructions:
- Mix 2 cups (300g) yellow cornmeal, 1 cup (125g) flour, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Stir in 1.5 cups (355ml) buttermilk, 2 eggs, and 0.5 cups melted butter until just combined. Bake at 400°F for 20-25 minutes.
- Once cool, break the cornbread into 1 inch chunks and spread them on a baking sheet. Leave them out overnight or bake at 250°F for 20 minutes until they feel dry and slightly hard.
- In a large skillet, cook 1 lb (450g) pork sausage over medium high heat, breaking it up with a spoon until browned and sizzling.
- Add 0.75 cups (168g) butter to the sausage drippings along with 2 cups (300g) diced onion and 1.5 cups (200g) celery. Cook until the onions are translucent and fragrant.
- Stir in 3 tbsp minced sage, 1 tbsp thyme, and 1 tsp black pepper. Cook for 1 minute until the aroma fills the kitchen.
- In a separate bowl, whisk together 4.5 cups (1.1L) chicken stock and the remaining 3 eggs until smooth and pale yellow.
- Place the dried cornbread and 1 cup (140g) stuffing mix in a huge bowl. Pour the butter onion-sausage mixture over the top and toss gently.
- Slowly drizzle the stock egg mixture over the bowl, folding gently with a spatula until the bread has absorbed most of the liquid.
- Grease a 9x13 dish and pour the mixture in. Cover with foil and bake at 350°F for 30 minutes.
- Remove the foil and bake for another 15-20 minutes until the top is golden brown and crackling.