Step 1Preheat oven to 325°. Divide 3 lb. cornbread, cut into small pieces (about ¾”; 14–16 cups) evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.Step 2Meanwhile, cook 1½ lb. breakfast
This homemade stuffing recipe never sees the inside of a turkey, so it’s up to you whether to call it “stuffing” or “dressing.” Either way, baking it in its own dish is preferable because the top turns out golden-brown and crispy. Besides, cooking stuffing inside the bird is a major food safety risk. Stuffing is
Step 1Preheat oven to 325°. Divide 3 lb. cornbread, cut into small pieces (about ¾”; 14–16 cups) evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes. Let cool at least 10 minutes. Increase oven temperature to 350°.Step 2Meanwhile, cook 1½ lb. breakfast