Tonight I'll make a pan of cornbread. The leftovers will be used for stuffing our Thanksgiving turkey. This recipe is from Arrowhead Mills.

1 1/4 cups corn meal
3/4 cup whole wheat or unbleached flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
3 tablespoons melted butter or oil
1 tablespoon honey
1 cup milk

Preheat oven to 425 degrees. Mix all dry ingredients together with a whisk. Beat liquids together. Place oiled pan in oven until hot. Stir dry ingredients into the liquid with a few strokes. Place batter in hot 9 by 9 inch pan, 12 cup muffin pan, or corn stick pan. Bake about 15 minutes (sticks), 20 to 25 minutes (bread or muffins). Serve hot.

Stuffing is a personal thing. I add and subtract ingredients from this recipe. One thing I always add is some dried cranberries, but I've also tried diced Granny Smith apple.

Cornbread Stuffing

1 pan (8 by 8 inch) cornbread
1 loaf white bread
1 pound bulk sausage
(1 turkey liver)
2 cups chopped celery
1 1/2 to 2 cups onion, chopped
(1 green pepper, chopped)
1 pound mushrooms, quartered
1/2 cup butter or margarine
2 eggs, beaten
1/2 to 1 cup turkey or chicken stock
1/4 to 1/2 cup Madeira
(1 cup pecans, coarsely chopped)
1/2 cup fresh parsley, chopped
1 to 2 teaspoons thyme
1 to 2 teaspoons sage
1 to 2 teaspoons salt
1/2 teaspoon (or to taste), freshly ground black pepper

Crumble cold cornbread and white bread cut into 1/2-inch squares into a jelly roll pan, and let dry out overnight. Place both in a 200 degree oven for about 30 minutes, tossing once or twice. Break up sausage and sauté until cooked. If using liver, dice finely and add when sausage is almost cooked. Drain off fat, and transfer sausage to bowl. Saute the celery, onion, and green pepper in about 10 minutes. Saute mushrooms in remaining butter until just barely done, about 5 minutes. Transfer vegetables and butter to bowl containing the sausage.
Place bread mixture in very large mixing bowl. Pour vegetable mixture over it and combine. Mix the eggs with half the stock and half the Madeira. Pour over stuffing and continue to mix. Add more stock and Madeira until stuffing mixture holds together loosely. Add remaining ingredients. Loosely pack stuffing into turkey or place in a casserole. In a casserole, drizzle with more stock and bake at 350 for 45 - 60 minutes.

My mother's stuffing involved spreading slices of store bread out on the oven racks in our gas oven that was always warm from the pilot. When they were totally dry, she used a large rolling pin to make fine crumbs. She sauteed sliced onions and celery in butter, seasoned it with poultry seasoning and salt, and combined it with the crumbs. That was it. No eggs. Sometimes she stirred in fresh oysters, but not everyone likes them, so she'd have some stuffing with oysters, and some without.