Damn Good Recipe for Stuffing Right Here
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This is magic -- a classic Italian stuffing/dressing with a Southern accent. I've made a dozen variations on this, and every one has been a huge hit.
Whip up a big ole' pan of cornbread today. A pre-mix is fine. You're going to want to eat some when it comes out all hot and fresh, so make extra or else you'll just end up doing a second batch. I guess you'll need about 6-8 cups to make a enough stuffing for maybe 6 people, with leftovers for hangover sandwiches. Adjust from there.
Let it cool, crumble into teaspoon-size chunks and leave in a large bowl, uncovered, to get dry and crusty overnight. (Alternative: shred a big loaf of crusty peasant bread and let it dry out overnight -- this is the classic Italian version.)
I think making your own chicken stock is worth it, but a good store-bought organic deal -- the reduced sodium stuff -- will do. You'll need up to a quart, maybe even more depending on how dry your bread is.
Then, tomorrow ...