- 2 cups self-rising white cornmeal mix
- 1 teaspoon granulated sugar (optional)
- 2 large eggs
- 2 cups whole buttermilk
- 3 tablespoons salted butter
- 1/2 cup salted butter (4 oz.)
- 3 cups chopped sweet onion (from 2 large onions)
- 2 cups chopped celery (from 6 stalks)
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 6 large eggs
- 1 1/2 cups toasted pecans, roughly chopped
- 1/2 cup chopped fresh flat-leaf parsley, plus more for topping
- 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
- 10 cups chicken broth
- 2 teaspoons black pepper
- 1 teaspoon kosher salt
- Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
- Heat butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
- Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread. Freeze in large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
- Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage, thyme, and rosemary, and cook, stirring often, 1 minute.
- Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, pecans, flat-leaf parsley, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
- Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
- Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes. Garnish with additional chopped fresh parsley.