Cranberry Orange Cornbread Stuffing Recipe | King Arthur Baking

Ingredients

• 1 3/4 cups (210g) King Arthur Unbleached All-Purpose Flour
• 1 cup (156g) yellow cornmeal
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/4 cups (283g) milk
• 1/2 cup (99g) vegetable oil
• 1 large egg
• 1/4 teaspoon orange oil
• 1 cup (113g) dried cranberries
• 2 tablespoons (25g) olive oil
• 3 cups (340g to 425g) yellow onions, diced, about 2 large or 3 medium onions
• 1 cup (113g to 142g) celery, diced, about 3 stalks
• 1 pound (454g) ground sweet or hot Italian sausage
• 1 tablespoon herbes de Provence, or 1 tablespoon dried herb blend
• 2 teaspoons garlic, peeled and chopped
• 1 tablespoon (14g) orange zest
• 1/2 cup (57g) cranberries, fresh or frozen
• salt and pepper, to taste
• 2 cups (454g) chicken stock, divided
• 3 large eggs