Cornbread stuffing | Some Natalie's corner of the internet

Ingredients

• 1 box Jiffy corn muffin mix
• 0.33 cups of cultured buttermilk
• 1 egg
• Cornbread, torn into chunks
• 3 tbsp unsalted butter (or other flavorful fat such as bacon drippings or schmaltz)
• 0.75 pounds breakfast sausage, removed from casing
• 1 small onion, diced (a scant cup)
• 1-2 large stalks celery, diced (a bit over half a cup)
• 1 carrot, diced (a bit under half a cup)
• 2 cloves garlic, minced
• 0.5 cup white wine
• 1 tbsp dried sage
• Freshly ground black pepper
• 0.5 tsp marjoram
• 1.5 cups homemade chicken stock, divided (may not use all of it, add 1 unflavored gelatin packet if using store bought stock)