12 cups cornbread (see:  ) broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes
3 cups chicken stock or canned low-sodium chicken broth try making your own local chicken broth using this recipe:  
2 cups half-and-half  (use 1 C Butterworks cream and 1 C whole milk)
2 large eggs , beaten lightly
8 tablespoons unsalted butter (1 stick), plus extra for baking dish (Use Vermont Butter and Cheese cultured butter)
1 1/2 pounds bulk pork sausage , broken into 1-inch pieces (Try Gaylord Farm's Breakfast Sausage)
3 medium onions , chopped fine (about 3 cups)
3 ribs celery , chopped fine (about 1 1/2 cups) (local celery is tough to find - either use a wild card, substitute carrots or celeriac for the celery)
2 tablespoons minced fresh thyme leaves (use 1 T dried if fresh is not available)
2 tablespoons minced fresh sage leaves (use 1 T dried if fresh is not available)
3 cloves garlic , minced
1 tablespoon kosher salt
2 teaspoons ground black pepper

Letting the stuffing soak in a mixture of stock, eggs, and half and half ensures a rich moist texture. A hot oven crisps the top.

1. Place cornbread in large bowl. Whisk together stock, half-and-half, and eggs in medium bowl; pour over cornbread and toss very gently to coat so that cornbread does not break into smaller pieces. Set aside.

2. Heat heavy-bottomed, 12-inch skillet over medium-high heat until hot, about 1 1/2 minutes. Add 2 tablespoons butter to pan and swirl to coat pan bottom. When foam subsides, add sausage and cook, stirring occasionally, until
sausage loses its raw color, 5 to 7 minutes. With slotted spoon, transfer sausage to medium bowl. Add about half the onions and celery to fat in skillet; sauté, stirring occasionally, over medium-high until softened, about 5 minutes. Transfer onion mixture to bowl with sausage. Return skillet to heat and add remaining 6 tablespoons butter; when foam subsides, add remaining celery and onions and sauté, stirring occasionally, until softened, about 5 minutes. Stir in thyme, sage, and garlic; cook until fragrant, about 30 seconds; add salt and pepper. Add this mixture along with sausage and onion mixture to cornbread and stir gently to combine so that cornbread does not break into smaller pieces. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 1 hour or up to 4 hours.

3. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Butter 10 by 15-inch baking dish (or two 9-inch square or 11 by 7-inch baking dishes). Transfer stuffing to baking dish; pour any liquid accumulated in bottom
of bowl over stuffing and, if necessary, gently press stuffing with rubber spatula to fit into baking dish. Bake until golden brown, 35 to 40 minutes.