Modern Cornbread Stuffing

1. Dry the cornbread. Heat oven to 300°F. Spread cornbread cubes (and crusty bread cubes, if using) on a sheet pan. Bake for 20 to 30 minutes, stirring once, until the outside feels dry and lightly toasted. Transfer to a large bowl.
2. Brown the sausage. Increase oven to 375°F. In a large skillet over medium-high heat, cook sausage until browned and cooked through, breaking it up as you go. Transfer sausage to the bowl with the bread, leaving the drippings in the pan.
3. Sauté the vegetables. Reduce heat to medium. Add 4 tablespoons butter to the skillet. Add onion, celery, and apple with a pinch of salt. Cook 8 to 10 minutes until softened and glossy. Stir in garlic, sage, thyme, black pepper, and smoked paprika and cook 30 seconds.
4. Add the tangy, bright stuff. Turn off heat. Stir in lemon zest and apple cider vinegar. Scrape everything into the bowl. Add parsley (save a little for the top if you want).
5. Moisten and bind. Pour in 2 1/2 cups broth and toss gently. Add beaten eggs and toss again. The mixture should look moist but not soupy. Add more warm broth, a splash at a time, until it holds together when you press a spoonful.
6. Bake. Butter a 9x13-inch baking dish with the remaining 2 tablespoons butter. Spoon stuffing in and lightly press. Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more until the top is crisp and deeply golden in spots.
7. Finish and serve. Taste and adjust salt. Top with scallions and extra parsley if using. Rest 10 minutes before serving so it sets up and slices cleanly.

Crispy-edge tip: For maximum crunch, bake in a wider, shallower dish, or portion into a muffin tin and bake until the tops are aggressively golden.