Cornbread muffins:
1-3/4 C. all-purpose flour
1 C. organic cornmeal
1 T. sugar
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1-1/4 C. milk
1/2 C. vegetable oil
1 large egg
1/4 t. orange oil
1 C. dried cranberries
Stuffing:
2 T. olive oil
3 C. diced yellow onion (about 2 large or 3 medium)
1 C. diced celery,
1 lb. ground sweet or hot Italian sausage
1 T. Herbes de Provence
2 t. chopped garlic cloves
1 T. orange zest
1/2 C. fresh or frozen cranberries
salt and pepper, to taste
2 C. chicken stock, divided
3 large eggs
12 corn muffins, cut into eighths
To Make the Muffins:
Preheat the oven to 375. Lightly grease 12 muffin cups
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl or large measuring cup, whisk together the milk, vegetable oil, egg and orange oil. Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Fold in the dried cranberries
Scoop the batter into the muffin cups. Bake the muffins for 18-22 minutes, until a cake tester inserted in the center of one muffin comes out clean. Remove the muffins from the oven, let them cool in the pan for 5 minutes, then turn them out onto a rack to cool completely. Cut the muffins into eighths and leave to dry out overnight, uncovered.
To Make the Stuffing:
Preheat the oven to 350.
Pour the oil into a large saute pan set over medium heat. Add the diced onion and celery and cook until they just begin to soften, about 5 minutes. Add the sausage, breaking it up and the Herbes de Provence. Cook, stirring occasionally, until the sausage is cooked through, about 8-10 minutes. Mix in the garlic, orange zest, cranberries, salt and pepper, cooking for another 1-2 minutes. Add 1/2 C. stock and scrape to deglaze the pan. Boil until the stock is reduced by half.
Transfer the cooked mixture to a large bowl and gently toss with half the corn muffin pieces.
Whisk together the eggs and remaining stock and pour into the bowl, tossing until the mixture is evenly moistened. Gently incorporate the remaining corn muffin pieces. Spoon the stuffing into a buttered 9x13 pan.
Cover the stuffing with foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, until golden brown on top. Remove from the oven and serve hot.