Cornbread Dressing

Preheat oven to 375°. Grease an 8" baking dish or 9" round cake pan with cooking spray. In a medium bowl, whisk cornmeal, flour, granulated sugar, baking powder, and salt.

In a large bowl, whisk egg, buttermilk, and butter. Add dry ingredients and stir with a wooden spoon until no dry spots remain (batter will be thick). Transfer to prepared dish; smooth top.

Bake cornbread until lightly golden and a tester inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2" cubes.

Grease a 9" square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, about 8 minutes. Transfer to a large bowl.

In same skillet over medium heat, cook onion, celery, and 2 Tbsp. butter, stirring occasionally, until slightly softened, about 5 minutes. Add sage and thyme; season with salt and pepper. Add broth to deglaze, scraping up browned bits from bottom of pan. Let cool slightly, then transfer to bowl with sausage.

Add cornbread pieces, then stir in eggs and milk; generously season with salt and pepper. Stir to combine, breaking up with a wooden spoon, until well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs. Transfer mixture to prepared baking dish.

Bake dressing until golden and crispy on top and set in the center, about 30 minutes. Top with parsley.