The sweetness of the cornbread complements and accentuates the sausage, celery, onion, and herbs, while the addition of corn nut magic dust makes for an extra hit of corn flavor. (We bloom the pulverized corn nuts like spices, bringing out all their earthy, funky, wonderful corniness.) There are distinct bites of toasted bread on top and an almost-but-not-quite-custardy interior. You can absolutely use store-bought cornbread, or use this recipe we developed specifically intended for stuffing. If the stock pools in the dish when you pour it in, don’t panic: It gets soaked up in no time. This stuffing can take a lot. See all of the Absolutely, Positively Perfect Thanksgiving recipes here. See recipe.