Ingredients

Stuffing:

1 tbsp extra-virgin olive oil

1 large onion, coarsly chopped

1 lb sweet italian sausage (without fennel seeds), casings removed

1 batch Supermoist Cornbread, cut into 1 inch chunks and dried at room temperature for 2 days

4 oz pecans (1 cup) toasted

1/2 cup chopped fresh parsley

Zest of one lemon

1 1/2 cups reduced sodium chicken broth

1 stick unsalted butter, melted

1 1/4 tsp salt

1/2 tsp freshl ground pepper

Cornbread:

1 1/2 cup coarse yellow cornmeal

2 tbsp sugar

3/4 tsp baking soda

3/4 tsp salt

1 1/4 cup buttermilk

1/2 cup sour cream

2 large eggs

1 stick unsalted butter

Preparation

  1. In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 7 mins.
  2. Preheat oven to 350. Crumble sausage into skillet and cook, stirring occasionally, until cooked through, 5 - 7 mins. Using a slotted spoon, transfer mixture to a large bowl.
  3. Add cornbread, pecans, parsley, and lemon zest to bowl and toss to combine. Add chicken broth, melted butter, salt and pepper and toss until moistened. Transfer to a 9 x 13 inch baking dish, cover with aluminum foil and bake for 20 mins. Uncover and bake until stuffing is piping hot and crusty on top, about 20 mins more.

Cornbread:

  1. Preheat oven to 425. Place butter in 10 inch cast iron skillet, or heavy duty 10 inch cake pan. Transfer to oven until butter melts, about 5 mins.
  2. Meanwhile, in a large bowl, whisk together cornmeal, sugar, baking soad, and salt. In another bowl, whisk together buttermilk, sour cream and eggs until well combined.
  3. Remove skillet from oven and swirl butter around to coat pan. Pour excess butter into buttermilk mixture. Make a well in the center of dry ingredients and add buttermilk mixture. Stir until just combined; then pour batter into hot skillet. Bake until golden brown with a crusty top, about 25 mins.