Cornbread and Sausage Stuffing

CORNBREAD 1 Add some of the drippings from the sausage in a 9-inch cast-iron skillet sprayed with Pam. Place the skillet in the oven as the oven preheats to 450°F. You may need larger pan. 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended. 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes STUFFING 1 Cook Jimmy dean sausage in iron skillet and set aside pan for gravy. 2 Glaze white onions in butter with the herbs listed and then add other ingredients. Use a heavy hand on the herbs. You can put some of the sausage grease also for flavor. 3 Add boiled giblets chopped fine if you want also. (Save some giblets for gravy). 4 Add jalapeños (3) chopped super fine to pan. Taste it to check for spiciness before in case you want to add more (I usually taste it with the stuffing the next day to give it time to mix favors). 5 Break up cornbread in 1" chunks (try not to make it too small and put in a large aluminum roasting pan. Add packaged cornbread crumbs now plus all cooked veggies. Use your hands to mix up. Add all herbs. Add some chicken stock to moisten and save some chicken stock for heating up the next day. Moist is better. 6 Add salt and pepper. Pack down, cover with foil and you can refrigerate it now. Thursday morning let it stand at room temp. If you are short on room in your fridge, use ziplocks. Using your hands, carefully loosen it up, add more jalapeno now if you want and fluff it after you have heated it for dinner. QUICK GRAVY Sausage and turkey drippings with chicken stock and super browned flour (in a dry pan). I use a bit of Maggi liquid seasoning. Watch the saltiness because Maggi is salt. If too salty, add flour. Remember that white pepper is hotter than black pepper! I usually cover and simmer gravy on low, half covered pan, to thicken and add finely chopped giblets if you want.