Step 1

Preheat oven to 375, and grease a 9" round or 8"x8" square pan.In a mixing bowl, whisk together the first four ingredients, milk through honey. In a separate bowl, whisk together the remaining ingredients, cornmeal through sugar.

Step 2

Combine the two mixtures and stir until everything is incorporated, but don't overmix. Scrape into the prepared pan and bake 22-24 minutes. Let cool until you can handle it and then crumble coarsely into a mixing bowl. Set aside. You can also make the cornbread a day ahead- simply cool and then wrap tightly in plastic wrap. Crumble just before using.

Step 3

In a stock pot, pour the canola oil and heat over medium-high heat. Add celery, pepper and onions, and cook, stirring often, until soft. Add the meat and cook until it’s browned and the veggies are wilted. Add broth, and if you feel there’s not enough liquid, add some water. You want some extra "juice" because you're going to be stirring this mixture into the cornbread, and moisture is key!

Step 4

Season well with salt and pepper, cover pot, and simmer for about 30 minutes.When done, taste and re-season with salt and pepper if need be. Add in half of the crumbled cornbread, and stir well to combine. Does the dressing look meat heavy? If so, add more cornbread. You want about a 50/50 blend.

Step 5

Turn your finished dressing out into a 2-quart soufflé dish or a 9x13 casserole, cover with foil, and heat in a 350 oven until warmed through. If you like a slightly crisp top, remove the foil for the last 10-15 minutes.