• prep: 9 hr 30 min
• cook: 1 hr 30 min
• total: 11 hr

servings:

Note: If you are using our corn bread recipe to make this stuffing, please note the corn meal needs to soak overnight in the buttermilk so be sure to leave yourself enough time. Baking time listed in this recipe includes time to bake our cornbread recipe.

• 1 cup coarse corn meal
• 2 cups buttermilk
• 2 tablespoons bacon fat (if no bacon fat, use vegetable shortening but bacon fat is better)
• 1 ¾ cups flour
• 1 ½ tablespoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup granulated sugar
• ¼ cup firmly packed brown sugar
• 3 large eggs
• 2 tablespoons honey
• 2 tablespoons butter, melted
• Corn bread from above (or 10 cups of your own corn bread) cubed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 1 ½ cups diced onion
• 1 ½ cups diced celery plus the leaves from the stalks
• 1 teaspoon kosher salt
• 1 pound Italian mild or sweet sausage removed from casings
• 2 tablespoons minced garlic
• 3 tablespoons fresh sage chopped fine
• 3 tablespoons fresh rosemary chopped fine
• 1 quart chicken, turkey or vegetable stock, divided
• ¾ cups walnuts roughly cut up
• 1 peeled, cored and diced Granny Smith apple
• ½ cup dried cranberries
• 2 eggs beaten

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