Some of my family likes stuffing better than turkey. You can start by making your own cornbread we have already made ours and frozen it. If you use packaged stuffing, try the ones made by Pepperidge Farm. Get an 8 ounce package of corn bread stuffing and an 8 ounce package of herb stuffing. Melt a quarter cup chicken fat or butter in a pan. Then, over medium heat, sauté 3 chopped onions and 1 minced clove of garlic. Cook until translucent. Combine the vegetables and fat with 2 well beaten eggs, 1 cup chicken broth and 1/2 cup finely chopped parsley. Add the packaged stuffings or homemade cornbread and stir to combine. Use a fork to stir and keep it airy. Remember, the stuffing and the turkey should be cold and kept refrigerated. Don't overstuff: stuffing expands during cooking.