Total Time: About 1 hour, 10 minutes, plus 20 minutes cooling time and 30 minutes to bake extra stuffing as pudding.
Note: The cornbread is best made a day in advance. This recipe makes more stuffing than the average turkey can take, but the extra can be made into a cornbread pudding as indicated below, or just drizzled with a cup of chicken stock and baked.
1 cup coarse yellow cornmeal
1/2 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4cup vegetable oil, plus extra for pan
4 large eggs, divided
1 large onion, finely diced
3 stalks celery with green leaves, finely diced (about 1 1/2 cups)
1 medium red pepper, cored, seeded and diced (about 1 cup)
1/3 cup chopped fresh sage
1/2 cup chopped fresh parsley
8 tablespoons unsalted butter, divided
3 tablespoons minced garlic (about 3 cloves)