In the South, where I grew up, we call stuffing “dressing,” and there’s only one way to make it for the holiday table: with cornbread. Here’s my take on a Southern classic that I’ve fine-tuned over the last 20 years or so. You can always omit the sausage and substitute vegetable broth to make it vegetarian, but I don’t recommend it! The following cornbread recipe is not great by itself, but is perfect as the foundation for this savory mountain of goodness.