1. Place racks in upper-middle and lower-middle of oven and heat to 325 degrees. Grease a 13x9" baking dish and set aside.

2. Divide cornbread and white bread cubes between two baking sheets and toast until crisp and golden brown, about 20 minutes, tossing gently midway through. Remove from oven and cool completely.

3. Center a rack in oven and increase heat to 375 degrees. Transfer bread to prepared baking dish and spread into an even layer; set aside.

4. Cook sausage in a large skillet over medium-high heat, breaking into 1/2" pieces with a wooden spoon, until cooked through, 8 to 10 minutes. Using a slotted spoon, transfer sausage to a plate, then discard fat left in skillet.

5. Add butter, onion, fennel, 1/2 cup broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, scraping up browned bits with the wooden spoon, until broth has evaporated and vegetables are tender and beginning to brown, about 10 minutes. Remove from heat and set aside.

6. Whisk remaining 2 cups broth, the parsley, cream, scallions, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir in sausage and vegetables, then pour mixture over bread and very gently mix to combine. Let sit 5 minutes, then gently mix again to ensure ingredients are evenly dispersed.

7. Bake until top is golden brown and stuffing is hot throughout, 45 to 55 minutes. Cool 5 minutes before serving.

Source: Hannaford fresh Magazine, October - November 2019