Make cornbread: 1 cup flour, 1 cup cornmeal, 1 teaspoon baking powder, 1 stick of butter, 2 eggs, 1/2 teaspoon baking soda and 1 cup buttermilk OR 1 cup regular milk and no baking soda. Melt butter in 8 inch cast iron skillet in the oven as it preheats. Mix everything else in a bowl, but don’t overmix. When the butter is melted, pour it into the cornbread and stir until incorporated. Then pour the batter into the hot skillet and bake at 350F for about 35 minutes. It may take more time or less, so start looking at it at 30 minutes, and be prepared to bake for as long as 50 minutes. When done, let cool. Crumble and add 1 grated apple, 1 grated pear, poultry seasoning and sage to taste, 1 or 2 eggs, 1 stick melted butter or 4 oz oil, 1-2 cups chicken or vegetable broth, diced onion, diced celery, and any of the following: 8 oz oysters; 6 strips of crisply fried bacon, crumbled; 1 pound of pork breakfast sausage, browned and crumbled; 1 pound of turkey smoked sausage, diced; 1 cup giblets, cooked and diced; 1 cup toasted and chopped pecans; 1 cup dried cranberries; red bell pepper equal to the amount of onion. You want it to be very moist (but not wet), so add more liquid if necessary. If you have drippings from your roasted bird, use them for extra flavor. Put in greased pan and bake for at least 30 minutes, usually a bit longer. I use the same skillet I baked the cornbread in.