Some of my family likes stuffing better than turkey. You can start by making your own cornbread – we’ve already made and frozen ours. 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 stuffing 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.