Step 1

Preheat oven to 400 degrees. Grease a 10-inch cast iron skillet or an 8×8-inch baking dish.

Step 2

In a large bowl whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, egg, and vegetable oil and stir well to combine with a spoon. Pour into the prepared pan. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool for 30 minutes before slicing it into 1-inch pieces.

Step 3

Place the cornbread chunks and French bread chunks on a baking sheet covered with parchment paper. Place in a 275 degrees oven for about 30-45 minutes tossing every 10 minutes until the bread is dry and stale.

Step 4

Meanwhile, brown the pork sausage in a large skillet over medium heat. When is about halfway through the browning process add the butter, onions, and celery. Continue cooking until the onions and celery are soft. Remove from the heat and let it cool a bit.

Step 5

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Step 6

Add the dried cubed bread to a large bowl. Top the cubed bread with the sausage mixture, dried cranberries, fresh herbs, kosher salt, and fresh ground black pepper.

Step 7

Add about 1/2 cup of chicken broth at a time and the beaten eggs alternating between the two and tossing to coat. The key to good stuffing is to lightly moisten it. You do not want it soggy or dry.

Step 8

Spoon the stuffing into a greased 9×13-inch casserole. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes or until golden brown on top.