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Being the Trader Joe's addict that I am...The Trader Joe's Cornbread Stuffing (or any other cornbread seasoned stuffing) is OK, but is really great with some tweaking. First, I make it out of the turkey to avoid bacteria issues. Saute about a cup of chopped celery, a cup of shredded carrots (...thank you Trader Joes, for saving time on this), and about a cup of chopped mushrooms. I also put in part of a package of the Trader Joe's pre-made wild rice (though don't go overboard on that), and some toasted slivered almonds. While the turkey is cooking, set aside some of the pan drippings for the stuffing (as well as the gravy). Refridgerate, skim off the fat, and use that as part of the liquid base. Also, save that extra skin from around the neck, cut in strips, saute a bit, then lay it on top of the stuffing as it cooks, and move around a bit while cooking, and completely take the skin off during the last 10 minutes of cooking. I also pull out one or two of the sprigs of sage that have been cooking in the turkey cavity and chopped them into the stuffing. That way the safe taste is not too strong in the stuffing.
For cranberries, I use my step-mother's recipe using dried figs and port wine. I tastes much more delicious than it sounds.
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