Cranberry-Orange Cornbread Stuffing with Sausage

Ingredients

• 2 cups (10oz.) all-purpose flour
• 1 cup (5oz.) stone-ground cornmeal
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup (5 1/4oz.) granulated sugar
• 8 tbsp unsalted butter, melted and cooled
• 3/4 cup sour cream
• 1/2 cup milk
• 2 tsp orange zest (see note below)
• olive oil
• 3 ribs celery, diced
• 1 large onion, diced
• 9-11 ounces Italian sausage (about 3-4 links, casings removed)
• 1 tsp herbes de provence
• 1/2 tsp crushed red pepper
• sea salt and black pepper, to taste
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp fresh rosemary, finely chopped
• pinch of ground fennel seed (optional)
• 2 cloves garlic, minced
• 5oz dried cranberries
• 1 quart low-sodium chicken broth
• 1 dozen basic corn muffins or about 10 cups of cornbread, chopped into chunks (recipe below)