Cornbread for Stuffing
2 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
2 cups whole milk
6 tablespoons unsalted butter melted
2 large eggs, beaten

1. Preheat oven to 375*F. Lightly butter an 11 x 17 x 1-inch pan, 

2. In a large bowl, whisk the cornmeal, flour, baking soda, and salt to combine. Make a well in the center and pour in the milk, butter, and eggs. Stir just until smooth. Transfer to the prepared pan and smooth the top with a spatula. 

3. Bake until the top is golden brown and springs back when gently pressed in the center, about 20 minutes. Let cool in the pan on a wire cake rack. (The cornbread can be prepared up to 1 day ahead, covered, and stored at room temperature).

4. To use for stuffing, crumble the cornbread right into the pan. Let stand overnight at room temperature to dry out, or toast lightly in a 350*F oven for 15 to 20 minutes. Makes 10 cups.

Stuffing
1 lb mild Italian sausage
½ cup onion, small dice
½ cup celery, small dice
2 cloves Garlic, minced
½ cup Oyster Mushrooms
½ cup Portobello Mushrooms
½ cup shiitake mushrooms
10 cups cornbread, crumbed
Salt, to taste
Pepper, to taste
1½  tsp fresh sage, julienne
1½  cups chicken broth
 1oz Butter
1oz Olive Oil

Directions
Begin by removing sausage from casing and sautéing sausage in Olive oil and butter until cooked. Add in Onion, celery and Garlic and continue to sauté until vegetables are tender. Add in all three types of mushroom and continue to cook until mushrooms release their juices and flavor. Season with Salt and pepper and fold in fresh sage.

In a large bowl mix together cornbread and sausage mixture until evenly distributed, slowly add chicken broth until stuffing is firm to the touch. Stuff turkey before roasting.