Buttery cornbread, hearty sausage ... leftover bread is best; fresh, soft bread can't quite hold its own, and yields a dish closer to a pudding than stuffing. In this recipe, that stale-bread ...

Easy prep-ahead recipe. Make the cornbread 1-2 days before you make the dressing. Toast the French bread cubes 1-3 days ...

In a skillet, melt the butter, add the sausage ... chunks of cornbread still retain their shape. (The amount of stock depends on the dryness of the cornbread.) Reserve 1/3 of the stuffing for ...

Or do you prefer savory ingredients like sausage ... stuffing (or use stale bread) for the best results. If you want to make stuffing like The Pioneer Woman, just make a batch of Ree's skillet ...

Varanese Restaurant owner and executive chef John Varanese's two stuffings: The stuffing on left is pork sausage, celery, onions, eggs and chicken stock. At right is the corn bread sage stuffing ...

But we just found stuffing inspiration from a rather unlikely source: the late television personality Regis Philbin.