Cornbread and grits are two of my favorite Southern foods, and this stuffing has elements of both: Buttery toasted polenta cubes are combined with a creamy, cheesy polenta. The mixture—studded with bits of Italian sausage—gets baked separately from the bird to ensure plenty of crisp bits. It’s only made better with a generous ladle of rich turkey gravy. —Alexis Touchet, Senior Food/Travel Editor
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