CORNBREAD DRESSING

SKILLET CORNBREAD

2 cups yellow cornmeal
1 cup bleached all-purpose flour
1 teaspoon salt
1 teaspoon sugar (optional)
4 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
3 tablespoons solid vegetable shortening

Preheat the oven to 400 degrees.

Combine the cornmeal, flour, salt, sugar (if using), and the baking powder in a large mixing bowl. Add the egg and milk and mix well, but do not beat.

Heat the shortening in a 10-inch cast-iron or other ovenproof skillet over medium-high heat until almost smoking. Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Transfer the skillet to the oven and bake until golden brown, about 45 minutes. Remove from the oven and cool. Coarsely crumble the cornbread and set aside.

FOR THE DRESSING

1 stick butter
2 cups chopped yellow onions
1 1/2 cups chopped celery
2 teaspoons chopped garlic
1 pound fresh pork sausage, removed from the casing
Cornbread (from above)
1/2 cup chopped flat-leaf parsley
1 1/2 cups chicken broth (or as needed)
Salt and cayenne pepper

Preheat the oven to 350 degrees. Lightly butter a large baking dish and set aside.

Heat the butter in a large, heavy saucepan over medium heat. Add the onions and cook, stirring, until golden and soft, about 10 minutes. Add the celery and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and set aside.

Add the sausage to the same pot and cook, breaking up the meat if necessary with a fork, until all pink has disappeared, 8 to 10 minutes. Transfer the sausage to the onion mixture. Add the cornbread and parsley. Add chicken broth, a little at a time, and mix until the mixture is moist but not soggy. Season with salt and cayenne.

Spoon the mixture into the prepared baking dish and bake until hot and golden on top, 30 to 40 minutes. Serve warm.