You can make the cornbread for the stuffing up to a day ahead of time. Once the cornbread has been baked, let it cool to room temperature, then tear it into ½-inch pieces and let it dry out. If you’d rather not make cornbread, you can use a whole grain bread such as oatmeal or whole-wheat instead. You’ll need 8½ cups of bread (about 12 ounces) torn into ½-inch pieces. Spread it out to let it dry for a couple of hours.
Makes 12 servings
Oniony Cornbread, crumbled
2 teaspoons vegetable oil, such as olive or canola oil
1 small onion, minced
3 cloves garlic, minced
2 Granny Smith apples, unpeeled, cut into