Cornbread and Sourdough Stuffing

1 . Stage

Set sourdough and cornbread out to dry, 8 hours or overnight.

2 . Stage

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

3 . Stage

Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture.

4 . Stage

Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage.

5 . Stage

Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste.

6 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture.

7 . Stage

Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.