Make the Cornbread*

1. Preheat oven to 425˚F. Grease a 9X13 baking dish or a large oven safe skillet.
2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt until thoroughly mixed.
3. In a medium bowl, whisk together butter, egg, and buttermilk.
4. Stir the wet mixture into the dry mixture until just combined.
5. Pour the mixture into prepared baking dish. Bake for 20-25 minutes, until top is golden and a toothpick, when inserted in the middle, comes out clean. Cool completely on a wire rack.*
6. Dice cornbread into cubes. Preheat oven to 400˚F. Place corn bread cubes on a baking sheet. Bake for 20-25 minutes, until toasted, golden, dried out, and crunchy. Remove and set aside to cool.

Make the Stuffing

1. Preheat oven to 350˚F. Grease a 9X13 baking dish. Place the cornbread cubes in a large mixing bowl.
2. In a large skillet, heat olive oil over medium high heat. Add Italian sausage and cook for 6-8 minutes, stirring frequently, until completely cooked through. Add the sausage to the bowl of cornbread cubes.
3. In the same skillet, melt butter over medium heat. Add onion and celery, and cook until softened and onions start to become translucent, about 6-7 minutes.
4. Add garlic and cook about 1 minute, until fragrant.
5. Add the cooked veggies and fresh herbs to the mixing bowl.
6. Add half of the chicken broth to the mixture and stir until combined.
7. In a small bowl, beat together the eggs and the rest of the chicken broth. Pour into the bread mixture, and stir until completely combined.
8. Add salt, pepper, and cranberries, and stir until combined.
9. Pour stuffing into prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and cook for another 15 minutes.
10. Let cool for 5 minutes. Top with any remaining fresh herbs to garnish and serve.