Make the Cornbread ( Tip: Do this a day ahead!) 

1. Preheat oven to 400 F.  Place cast iron skillet (or other baking dish) in the oven.
2. Whisk together cornmeal, flour, baking powder, baking soda and salt.
3. Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.
4. Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
5. Pour flour mixture into the wet ingredients and gently mix until just combined.
6. Pour cornbread batter into the skillet, and spread out evenly.  Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.

Make the Stuffing

1. Pre-heat oven to 350°F
2. Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes. Turn the oven up to 375°F.
3. Melt butter in the pan and sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more, cooking it off.  Turn heat off.
4. Whisk the egg with 1 & 1/2 cups of chicken broth.
5. In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and the 1 & 1/2 cups of the egg broth mixture.
6. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth if needed to further moisten.
7. Bake covered at 375 F for 30 minutes.  Remove the cover and bake for 15 more minutes, until golden and puffed.