Turkey-Sage Cornbread Stuffing

Preheat oven to 425ºF; grease an 8- by 8-inch casserole dish with 1/2 tablespoon butter.

Heat 3 tablespoons of butter in a large skillet over medium heat; add the onion and celery and cook until veggies are softened but not browned, about 10 minutes. Add the turkey and cook until browned, about 5 minutes, breaking up the meat with a wooden spoon. Add the garlic, maple syrup, Worcestershire sauce, sage, thyme, nutmeg, salt, pepper, and fennel seed, and cook 3 minutes more, stirring frequently. Turn off heat and cool slightly.

Crumble the muffins into a large bowl; stir in the turkey mixture and then the eggs. Stir in the chicken stock a little at a time, and then spread the stuffing into the prepared dish. Dot the top with the remaining 1/2 tablespoon butter. Bake until the top and sides are light golden, about 30 minutes.

A note on serving: This recipe serves 8 as a side dish, or 6 as a meal along with a big green salad and possibly a fried or poached egg.