Corn Bread Stuffing - Step One

THIS THANKSGIVING, I'M MAKING CORN BREAD STUFFING. I JUST MADE THE CORN BREAD USING A GREAT SOUTHERN STYLE RECIPE FROM "THE BEST RECIPE" COOK BOOK. I SUBSTITUTED YOGURT FOR THE BUTTERMILK, AS I ALWAYS DO. THE RESULT IS A DENSE, MOIST CORN BREAD. THE ONLY FLOUR IN THIS RECIPE IS CORN MEAL - NO WHEAT FLOUR, SO IT'S GLUTEN FREE. I LOVE IT WHEN I FIND RECIPES THAT ARE NATURALLY GLUTEN FREE! NO ADJUSTMENTS TO BE MADE, NO EXPERIMENTING!
NOW IT'S CUT IN SMALL CUBES AND LEFT OUT TO GET STALE SO IT WILL BE NICE AND DRY FOR MAKING THIS STUFFING (CLICK HERE) ON THURSDAY MORNING.
WHAT ARE YOU MAKING FOR THANKSGIVING THIS YEAR?
OH, AND HERE'S A LINK TO A REALLY LOVELY BLOG CALLED "11286": CLICK HERE.