Instructions

1. Make the cornbread:
2. Arrange a rack in the middle of the oven and heat the oven to 425ºF.
3. Add 1 teaspoon of the canola oil to an 8-inch cast iron skillet. Place the skillet in the oven for 5 to 10 minutes while you mix up the batter.
4. Whisk 1 large egg in a medium bowl just until lightly beaten. Add 2 cups self-rising cornmeal mix, the remaining 1/4 cup canola oil, and 1 3/4 cups buttermilk. Whisk just until well-combined. It’s OK if there are a few small lumps — the batter should be thick and pourable. If too thick, add a little more buttermilk.
5. Remove the hot skillet from the oven and carefully tilt it so the oil coats the bottom completely. Pour in the batter. Return the skillet to the oven and bake until browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan until lukewarm or room temperature, about 1 hour.
6. Make the dressing:
7. Arrange a rack in the middle of the oven and heat the oven to 350ºF.
8. Heat 1 carton low-sodium chicken or turkey broth (4 cups) in a medium saucepan and over medium heat just until hot. (Don’t let it boil.) Meanwhile, dice 1 medium yellow onion (about 2 cups) and 2 large celery stalks (about 1 1/2 cups). Pick the leaves from 4 to 5 sprigs fresh parsley until you have 1/4 cup, then coarsely chop. Pick the leaves from 1/4 bunch fresh sage leaves until you have 2 tablespoons, then coarsely chop.
9. Melt 6 tablespoons unsalted butter in a medium skillet and heat over medium heat. Add the onion and celery and sauté until softened, 5 to 8 minutes. Add the parsley and sage and stir to combine. Remove the skillet from the heat.
10. Run a knife around the cornbread to loosen. Gently crumble the cornbread into a large bowl, the largest pieces can be up to 1-inch wide — no need to over-crumble. Add 1 (6-ounce) box herb stuffing mix and the sautéed vegetables.
11. Add 2 1/2 cups of the hot broth and toss gently with a wooden spoon until combined. Add up to 1 1/2 cups more broth, a splash at a time, until the mixture feels very moist and you can no longer feel the dry stuffing mix. (If you add too much broth, the liquid will pool at the bottom of the bowl.) Taste and season with kosher salt and black pepper as needed.
12. Transfer the mixture into an ungreased 9x13-inch baking dish and spread into an even layer. Bake until warmed through and toasty and browned on top, 30 to 35 minutes.