For the Cornbread:
1 cup yellow plain corn meal
1 cup unbleached all purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
1 1/4 cups whole milk
2 tablespoons oil
For the Dressing:
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/2 Vidalia onion, finely diced
1 cup quinoa, cooked
3 slices oven dried potato bread or whole grain bread, torn into small pieces
4 1/2-5 cups crumbled cornbread
3 cups chicken stock
1/2 stick butter, melted
1/2 cup dried cranberries
4 eggs, beaten
1/2 cup pecans, toasted and chopped
1/2 tablespoon fresh sage, finely chopped
1 teaspoon poultry seasoning
Sea salt and pepper to taste
Prepare cornbread at least one day in advance. To make cornbread, preheat oven to 425˚F.
Mix dry ingredients together in large bowl. Whisk eggs, milk and oil together in separate bowl. Add wet ingredients to dry ingredients and blend well.
Pour into greased 8-inch square pan and bake 20-25 minutes. Remove from oven and set aside to cool completely.
To prepare dressing, preheat oven to 350˚F. Sauté sausage in large pan over medium heat 5-6 minutes, until sausage is no longer pink but not browned. Add onion and continue to cook until sausage is lightly browned and onions are translucent, stirring often. Remove from heat and set aside.
In large bowl, combine quinoa, bread pieces and cornbread. Add sausage and onions to cornbread mixture and stir to combine. Add stock, melted butter, cranberries, beaten eggs, pecans and seasonings; mix well. Pour into greased 8x11 casserole dish and bake 45-50 minutes, until lightly golden brown.