Sausage Cornbread Stuffing: My Southern Comfort Recipe

Ingredients

• 1 cup (120g) all-purpose flour, plus more for dusting
• 1 cup (160g) yellow cornmeal, stone-ground preferred
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) vegetable oil
• 1 large egg
• 1 pound (450g) bulk pork sausage, preferably sage-flavored
• 1 medium yellow onion, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 4 cloves garlic, minced
• 1/2 cup (115g) unsalted butter, melted
• 4 cups (960ml) chicken broth, low-sodium
• 1/4 cup (15g) fresh parsley, chopped
• 2 tablespoons fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon poultry seasoning
• 1/2 teaspoon black pepper, freshly ground
• Salt to taste