It seems impossible that in more than seven years of food blogging, I've never shared with you our family's favorite cornbread stuffing with sausage and raisins. It's not a secret, it's not wild and crazy, it's not vegetarian. It's just plain good. You do have to make cornbread, from scratch, and you can do that way in advance, even weeks in advance, and stick it in the freezer. Okay, you can buy cornbread in the bakery department at your supermarket, and the stuffing will still be really good. Just please don't use that cornbread stuffing mix from a bag, because it's packed with sugar and salt and additives, and because it takes only minutes to make your own. For the spicy sausage, I love Beef Hot Links, which pack a load of jalapeño pepper; you can use your favorite spicy turkey sausage, or andouille, anything with a good kick. If your family loves sausage more than cornbread, add the higher amount of sausage in the recipe, or even more than that. This is a stuffing that bakes in the oven, not in the turkey.