A lady from the South taught me how to make Cornbread Stuffing. She encouraged me to cut the vegetables larger than I usually do in order to give the stuffing a more rustic look and flavor. Thanksgiving wouldn’t be the same for us without it. Make the Cornbread at least one day in advance of making the stuffing. It needs to dry out before it’s added to the vegetables. I actually make the cornbread weeks in advance as part of my planning strategy for cooking for a large crowd.
Ever since my daughter became a vegetarian, I stopped stuffing the turkey. I keep the stuffing vegetarian. If you do stuff your bird, remember to scrape out all the stuffing before putting away any leftovers. The stuffing cools off at a different rate than the turkey does and bacteria could form.
Prep time: 20 minutes
Note: The bulk of the ingredients is too much to properly stir in one skillet. You can use two skillets at the same time or divide the recipe in half and prepare it twice in one skillet.