Geoffrey Zakarian Recipes | Chestnut Sausage Cornbread Stuffing

Ingredients

• Unsalted butter, for the pan
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 3 1/2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1/2 cup buttermilk
• 1/2 cup whole milk
• 1/3 cup canola oil
• 2 tablespoons Dijon mustard
• 1 large egg, beaten
• 1 pound spicy pork sausage
• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 2 teaspoons ground fennel seed
• 1 teaspoon celery salt
• Kosher salt and freshly ground black pepper
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup peeled, roasted chestnuts, chopped
• 1 cup chopped fennel
• 1 cup chopped Spanish onion
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh sage leaves
• 1/2 cup white wine
• 2 cups chicken stock or low-sodium chicken broth
• 1/4 cup Dijon mustard
• 2 teaspoons chopped fresh parsley