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Make-Ahead Southern Cornbread Stuffing with Sausage Equipment 10-inch cast iron pan half-sheet pan Large Skillet Large Bowl 9 x 13-inch casserole dish Ingredients Southern-Style Cornbread (See Tip 1) 1 cups (10 ounces) Buttermilk, room temperature 4 Tablespoons (2 ounces, stick) unsalted butter, melted and cooled 2 large eggs 1 cup (5.5 ounces) yellow cornmeal 1 cup (5 ounces) all-purpose flour 1 Tablespoon granulated sugar 1 Tablespoon baking powder 1 teaspoon Kosher salt 1 teaspoon vegetable oil Southern Cornbread Stuffing with Sausage 1 recipe Southern-style cornbread from above 1 pound (16 ounces) breakfast sausage (See Tip 2) cup (6 ounces) unsalted butter 2 cups Onions, chopped (1 large onion) 1 cups Celery, chopped (6 to 8 stalks) cup (2 ounces) apple cider vinegar 3 cups low-sodium chicken broth, divided 1 cup (4 ounces) chopped pecans, toasted (See Tip 3) cup flat-leaf parsley, minced 2 tablespoons fresh sage, minced 1 tablespoon fresh rosemary, minced 1 tablespoon fresh thyme, minced 1 teaspoon Kosher salt teaspoon freshly ground black pepper 2 large eggs Instructions Southern-Style Cornbread While the cast iron skillet is preheating, add the melted butter to the buttermilk

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Brands of allergy friendly mayo Since this recipe doesnt use sour cream or real dairy, most of the creaminess in this dressing is from the mayo