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Preheat the oven to 400 degrees.
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Spray a 9 inch square baking pan with nonstick cooking spray.
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Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
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In a separate bowl, beat together the eggs, milk and honey.
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Whisk the cornmeal mixture into the liquid mixture.
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Stir in melted butter.
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Pour batter into pan and bake until a knife is inserted and comes out clean, about 40 minutes.
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Allow to cool completely. *This can be made up to two days ahead of time and stored in an air tight container.
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To make the stuffing, heat the olive oil (or oil and butter) over medium heat in a large pan.
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Add the onions, celery, and garlic and cook for 2-3 minutes.
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Add the sausage to the pan and using a spoon, break into small pieces. Cook for 4-5 minutes.
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Sprinkle in the sage and pepper to the pan and stir to combine.
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Transfer to a large bowl, add cornbread and chestnuts. Moisten as desired with Better Than Bouillon® Roasted Chicken Base stock.
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Stuff into turkey roulade or serve as a side. *If wanting to stuff into a whole turkey, double the cornbread and stuffing recipes.