In my household, there's an endless debate over whether cornbread or white bread stuffing is better. In my opinion, this stuffing recipe, adapted from the one my mother has been making ever since I can remember, would win any stuffing contest. You can serve it plain, or use it to stuff a squash, zucchini, small pumpkin or, yes, a turkey.

3 tablespoons butter
1 large onion, diced
3 stalks celery, sliced thinly into half-moons
1 9x13-inch pan day-old cornbread, crumbled into small chunks (see note below)
¼ cup fresh sage, julienne, or 2 tablespoons dried sage
1 cup vegetable broth (or more to taste)
salt and pepper

Preheat oven to 350˚F. In a large saute pan, melt the butter over medium heat. Add onion and celery and saute over medium-low heat until they are soft and the onions are translucent, about 10 minutes. Meanwhile, in a bowl, toss together cornbread and sage. Add onion-celery mixture and toss until well combined. Add enough vegetable broth to moisten cornbread, about 1 cup. Season to taste with salt and pepper. Transfer mixture to a baking dish, cover (use aluminum foil if the dish does not have a lid), and bake for 20-30 minutes, or until heated through and top begins to brown.

Serves 8 as a side dish.

Note: I use 2 prepared packages of Jiffy Cornbread Mix. If you don't have time to let the baked cornbread sit out for a day, then crumble it up, place it on a sheet pan, and bake it in a 250˚F oven until it dries out a little, about 20 to 30 minutes.