About this recipe:We got this recipe from our American cousins living in the south when we visited them for Christmas one year! It was so delicious and full of yummy flavours. They showed us how to make cornbread from scratch, which lends a soft, sweet taste to this recipe, however if you are short on time you can buy a cornbread mix from speciality shops online.
Preheat an oven to 190 C / Gas 5). Grease a deep 23x33cm (9x13 in) baking dish or roasting pan.
Heat a large frying pan over medium-high heat and stir in the sausage meat. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
Meanwhile, heat the olive oil and pancetta in a large frying pan over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken stock and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminium foil.
Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.