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Reviewed Southern Cornbread Stuffing

Nov 22, 2012 in Food Network Community Toolbox on

I use this recipe every year. Hints: 1) Bake your cornbread the day before to give it time to dry out better--makes better crumbs. 2) I make homeade homemade chicken stock weeks ahead with a large bag of chicken bones from the butcher. The canned and boxed stuff available at the grocers pales in comparison. 3) Taste your stuffing before addin"

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