Cornbread

• To save time, and to allow the bread to dry out, I like to prepare cornbread a day ahead.
• Preheat oven to 400℉. In a medium bowl, mix cornmeal, flour, sugar, baking powder, and salt.
• In a small bowl, mix buttermilk, egg, and oil. Add buttermilk mixture to dry ingredients and stir to combine.
• Pour mixture into a greased 8x8” pan. Cook for 20 minutes. Cook completely and let sit uncovered on counter overnight to dry out.
• Stuffing
• Preheat oven to 350℉. Cut cornbread into ¾” cubes. Place 8 cups cornbread cubes and 4 cups whole wheat bread cubes onto a large cookie sheet. Cook for 25 minutes, tossing gently halfway through cooking time.
• While bread is toasting, scramble fry sausage in a medium skillet for about 10 minutes or until cooked through. Drain fat from skillet and discard.
• In the same skillet, melt butter and add onions, celery, and garlic. Cook for 4 minutes over medium high heat. Add apples and cook for another 4 minutes or until apple begins to soften.
• In a large bowl, combine toasted cornbread and bread cubes, sausage, onion mixture, poultry seasoning, thyme, salt, and chopped parsley. Pour broth over mixture and stir gently to combine.
• Place stuffing in a greased 9x13” pan and cover with foil. Cook for 30 minutes. Remove foil from pan and return to oven for 10 minutes. Serve immediately.