Ok..I'll give you the scoop on a "true" southern stuffing.
The day BEFORE..make a batch of cornbread, let cool and break into pieces in a large flat pan. Lay about 10 slices of white bread in the pan so it can get stale as you need to leave this whole pan sitting out overnight. (Since we have cats who are sneaky..I leave my pan of bread in the oven for protection :roll: )
The next morning, break up the white bread and mix thoroughly with the cornbread. Grate 1 whole onion and a couple stalks of celery. Add to pan. Melt a stick of butter and pour over the top..Mix well. Now...for our favorite, I add a pint of drained chopped fresh oysters..mix well. I do add 1 Tblsp. of sage just because we like it, and this amount doesn't overdo it. Pour chicken broth over the top to moisten to your preference then either stuff your bird or put in a cassarole pan (bake 350 for 20-25 min). Remember to increase your bird baking time if you stuff it.
Yummy!!! I can't wait for Thanksgiving!