Cornbread & Oyster-Mushroom Stuffing
To make ahead: Prepare cornbread up to 2 days ahead; store uncovered at room temperature. Or wrap airtight and freeze for up to 3 months. Prepare stuffing through Step 6 and refrigerate for up to 1 day; let stand at room temperature for 30 minutes before baking.
1/2 starch, 1 vegetable, 2 fat