Honey Cornbread Stuffing

I made a cornbread stuffing wreath which is good enough to serve as the main dish. It’s got fantastic flavors and textures and is perfect to take for a potluck to a Friendsgiving! The recipe is up on my story and in my “Holiday” highlights! Happy thanksgiving to all of you

*Recipe*

Cornbread

- 1 tablespoon butter, softened

- 1 cup cornmeal

- 1 cup all purpose flour

- 1 T baking powder

- 1/4 cup sugar

- 1 t salt

- 1 cup buttermilk

- 2 eggs

- 4 T butter, melted

- 1/4 cup honey

Other Ingredients

- 16 oz Italian sausage

- 1 cup chopped onions

- 1/2 c chopped celery

- 1/2 t freshly cracked pepper

- 2 t poultry seasoning

- salt to taste

- 1 egg, beaten

- 1 1/2 c chicken broth

- 1/4 chopped walnuts, optional

- handful of dried cranberries

1. Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.

2. In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.

3. Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.

4. Stir until just combined - do not overmix!

5. Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown. Cool for at least 10 minutes. Cut into 3/4 in cubes

6. Brown the sausage.

7. In the rendered fat, cook the onions and celery until tender. Then add a generous pinch of salt, black pepper, and the poultry seasoning.

8. In a large bowl, combine the cubed cornbread, the cooked sausage, onions, and celery, 1 beaten egg, and the chicken broth. Gently mix. its okay if it falls apart a little. Add the chopped walnuts and cranberries and mix once again.

Grease a pie dish or angel cake pan, and pour the cornbread mixture into it. Bake in a 350F preheated oven for 25-30 mins.