Cornbread Dressing The Quintessential Southern Holiday

Ingredients

• 1 ½ cups Yellow Cornmeal (Fine-ground)
• ½ cup All-Purpose (Plain) Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Kosher Salt
• 1 ¼ cups Buttermilk, room temperature
• 1 Large Egg, lightly beaten
• 4 tablespoons Unsalted Butter, melted (plus extra for greasing)
• Approx. 6 cups Day-Old Cornbread, crumbled (Must be dried/stale)
• 6 tablespoons Unsalted Butter (For sautéing)
• 1 medium Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 2 tablespoons Fresh Sage, finely chopped
• 1 teaspoon Fresh Thyme Leaves, chopped
• 2 tablespoons Parsley, chopped
• 3 to 3.5 cups Chicken or Turkey Stock (Low-sodium, warmed)
• 2 Large Eggs, lightly beaten
• Kosher Salt and freshly ground Black Pepper, to taste
• Pinch of ground nutmeg or cayenne (Optional Flavour Boost)