Stuffing and Dressing
Whether you call it stuffing or you call it dressing, it's basically the same deal, and it's almost always based on a bread or grains.
Cornbread stuffing should be made with stone-ground cornmeal. Instead of a day-old crusty baguette or country-style loaf, cube whole-grain breads instead (or make it a 50-50 split, which is still healthier than no whole grains). Also try stuffings that are made with brown or wild rice, quinoa or barley -- all pair nicely with cranberry, mushrooms and fresh herbs, and all are good alternatives to breads.
The USDA Food Safety and Inspection Service (FSIS) recommends we all cook our stuffing separate from our turkey -- it's safer because stuffing cooked inside the cavity of a turkey needs to reach 165 degrees Fahrenheit (74 degrees Celsius) to kill bacteria that may cause food borne illnesses. If you do stuff your bird, always check its temperature to determine its doneness.