Prepare the cornbread. Preheat your Artisan Fire Pizza Oven or Hybrid Fire Grill to 375°F and place a 9-inch cast iron pan in the oven to warm.
Whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda in a medium bowl. In a separate bowl, whisk together the eggs with the milk and hot sauce. Mix until smooth. Then, stir in the dry mixture and butter until combined.
Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the pizza oven. Bake for 15 to 20 minutes until the center is firm and a cake tester or toothpick inserted into the center comes out clean. Remember to turn the skillet several times for even baking. Allow the cornbread to cool in the pan and transfer to baking rack. We recommend making this at least 1 day in advance so it has time to stale for the perfect texture.
Cook the broccoli rabe. Bring a large pot of salted water to a boil and add the broccoli rabe. Cook for 3 minutes until the stems are tender and leaves are bright green. Drain and run cold water over over the rabe. Drain again and transfer to a sheet pan lined with paper towels.
Heat your Hybrid Fire Grill to 500°F. Drizzle the rabe with oil, season with salt and pepper, and grill 1 minute per side until charred. Remove the rabe from the grill and coarsely chop.
Cook the sausage. Brush the sausage with oil and grill for about 8 minutes until golden brown and slightly charred on all sides. Remove and let cool, then dice into small chunks.
Prepare the dressing. Preheat the Artisan Fire Pizza Oven or Hybrid Fire Grill to 350°F.
Combine the butter and oil in a large Dutch oven over medium heat until the butter is melted. Stir in the onion and celery and cook for 5 minutes until soft. Add the garlic and cook for 1 minute until fragrant. Add the stock, bring to a simmer, and season well with salt and pepper.
Remove the mixture and let it cool slightly. In a small bowl, whisk the eggs together until smooth then whisk in 1 cup of the cold stock. Fold the crumbled cornbread, diced sausage, greens and parsley into the broth and continue mixing until combined. Add the remaining stock 1 cup at a time until the mixture is very moist.
Butter 9x13 casserole dish or 12-inch cast iron skillet and add the dressing. Bake in the pizza oven for 15 minutes until golden brown, turning several times for even cooking. Or, bake indirectly on the grill for 20 minutes. Serve and enjoy!
