Homestyle Cornbread Stuffing

To make cornbread, preheat the oven to 400°F and spray a 9-inch by 9-inch pan with nonstick vegetable cooking spray. In a large bowl, sift together 1 1/4 cups of yellow cornmeal, 1 cup of all-purpose flour, 1 teaspoon of salt, and 1 1/2 tablespoons of baking powder.

In a medium microwave-safe bowl, combine 1 1/4 cups of milk, 1/3 cup of butter, and 2 tablespoons of honey. Microwave until the milk is warm but not hot and the butter begins to melt. Whisk in 2 lightly beaten eggs and stir until everything is well combined.

Combine the wet and dry ingredients, stirring until just combined. Don't overmix, as it can make the cornbread tough. Pour the batter into the prepared pan. Bake for 20-25 minutes or until the top is golden and the cornbread has pulled away from the sides of the pan.

Once the cornbread has baked, it needs to be entirely dried before making the stuffing. This can be done 1-2 days before you need the stuffing. Here are two drying methods: Air-Dry (Overnight): Crumble or cube the cornbread, spread it out on a baking sheet, and leave it uncovered at room temperature for 12–24 hours. Oven-Dry (Quick Method): Preheat the oven to 250°F (120°C). Spread the crumbled or cubed cornbread on a baking sheet and bake for 30–45 minutes, stirring occasionally, until dry but not browned.

Once the stuffing is thoroughly dried, preheat the oven to 350°F. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 1/2 cups of both celery and onions, sautéing until softened. Stir in 1 teaspoon of rubbed sage and 1/2 teaspoon of dried thyme leaves, mixing well to combine. Remove from heat.

In a large bowl, combine dried cornbread, sautéed onions and celery, 1 1/4 cups of turkey broth, and 1 cup of melted butter, mixing well and adding salt and pepper to your taste.

Transfer the stuffing mixture into a 2-quart baking dish, cover it with aluminum foil, and bake for 35 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and cooked to your preference.

Serve and enjoy!