I long for the cornbread stuffing (which we called dressing) of my childhood in Georgia, so I thought this would approximate it. But I had two problems: one, I thought the resulting mixture was too sweet, and, two, I must have made a mistake with the cayenne pepper, because it was also overwhelmingly spicy. I managed to remedy both problems more or less by dumping in some generic stuffing mix which I happened to have on hand, adding more broth to compensate, and finally throwing in some turkey sausage, finely chopped. The result was an interesting flavor although the texture a bit mushy due to the extra broth. I did bake it twice, which I'd do even if I hadn't improvised. If I make it again, I'll probably try cornbread mix instead of the muffin base. I skipped the green pepper (no one likes it in our family) but next time would probably use red pepper. I also left out the creamed corn only b/c it sounded so unappealing....maybe that was a mistake. But maybe it was worth it, because my daughter loved it, husband praised it and our guests seemed to like it. Once modified, the cayenne gave it a nice kick, so I'd say that's a keeper. (Honestly I think I put in 1/2 tsp by accident, it was that spicy.)
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I long for the cornbread stuffing (which we called dressing) of my childhood in Georgia, so I...