For cornbread:
1 cup gf flour
1 cup corn meal
2/3 cup sugar
1-1/2 Tablespoons baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
3 large eggs, lightly beaten
1/2 cup canola oil
For sausage:
1 pound ground pork
1-1/4 teaspoon fennel seeds
1 teaspoon anise seed
1 teaspoon paprika
1-2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoons coarse ground pepper
For stuffing:
1 pound
Italian sausage1/2 cup butter
3 cups onion, chopped
2 cups celery, chopped
2 teaspoons salt
1/2 teaspoon fresh ground pepper
6 cups cubed cornbread
1 Tablespoon plus 1 teaspoon chopped fresh thyme
1 Tablespoon chopped fresh sage
1 cup raisins
1 cup chopped pecans