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In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
Yield: Makes about 10 cups, enough for a 16- to 18-pound turkey
In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper.
In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined.
Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely.
Yield: Makes 1 eight-inch square
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Panettone Stuffing
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