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1
The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat.
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2
Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl.
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3
In a separate bowl, whisk the buttermilk, milk and egg until combined.
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4
Slowly incorporate the wet ingredients into the dry, stirring until combined.
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5
Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly.
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6
Pour the batter into the hot skillet, smoothing the surface with a rubber spatula.
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7
Bake until golden brown, 20 to 25 minutes.
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8
Let the cornbread cool in the skillet, then cut into 1-inch cubes.
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9
Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours.
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10
Transfer to a large bowl and toss to mix them up a bit.
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11
Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat.
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12
Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes.
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13
Add the chicken broth and bring to a boil.
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14
Reduce the heat to low and add the rosemary, thyme, sage and turmeric.
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15
Gradually ladle the broth mixture into the bowl with the bread, tossing gently.
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16
Taste as you go and add salt carefully.
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17
If the mixture is not moist enough, add a bit more chicken broth.
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18
Stir in the parsley.
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19
Transfer the mixture to a 9-by-13-inch baking dish.
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20
Bake until golden brown, 20 to 25 minutes.
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21
Let rest 10 minutes before serving.
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22
Photograph by Linda Pugliese
