Savory Cornbread Stuffing for 12

Instructions:

1. Preheat oven to 400°F (200°C) and grease a 9x9 inch baking pan.
2. Whisk together cornmeal, flour, baking powder, and salt in a bowl.
3. Stir in buttermilk, eggs, melted butter, and honey until just combined.
4. Bake for 20–25 minutes until the edges are golden brown.
5. Let the cornbread cool completely, then crumble into 1-inch chunks.
6. In a large skillet over medium-high heat, brown the pork sausage, breaking it into small crumbles until fully cooked and slightly crisp.
7. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
8. Add butter to the sausage fat if needed. Sauté the diced onion, celery, and carrots for 6–8 minutes until onions are translucent.
9. Stir in minced garlic, sage, thyme, salt, and pepper, cooking for 1 additional minute.
10. In a large mixing bowl, combine the crumbled cornbread, cooked sausage mixture, and chopped parsley.
11. Gradually stir in the warm chicken stock until the stuffing is moistened but not soggy.
12. Transfer the mixture to a baking dish and bake at 400°F (200°C) for 20 minutes until the top is golden and crispy.