Cornbread Dressing with Sausage Ingredients For the cornbread: 1 cup medium grind yellow cornmeal 1 cup all purpose flour cup granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt teaspoon baking soda 6 tablespoons unsalted butter , divided 1 cups buttermilk , at room temperature 2 eggs , at room temperature For the dressing cup + 3 tablespoons butter , at room temperature, (divided) pound bulk ground pork breakfast sausage 1 large sweet onion , finely chopped (about 2 cups) 2 cups medium-diced celery , from about 6 stalks 1 teaspoons kosher salt teaspoon freshly ground black pepper cup celery leaves , roughly chopped (if your stalks dont have enough leaves, just supplement with extra parsley) cup fresh roughly chopped sage leaves cup fresh thyme leaves 1 cup dry white wine 2 large eggs 2 cups chicken stock cup parsley leaves , roughly chopped 1 batch of cornbread , cut into 1-inch chunks (or if using storebought, 1 pound and 11 ounces about 8 cups) Instructions For the cornbread: To a large bowl, add the cornmeal, flour, sugar, baking powder, salt, and baking soda, and whisk to combine
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