Best-Ever Cornbread-Sausage Stuffing
Planning tip: Bake cornbread and tear up white bread 2 days ahead. Leave out loosely covered overnight. Slice celery and chop onion up to 2 days ahead, bag and refrigerate. Make stuffing up to the baking step up to 1 day ahead, and refrigerate. Bring to room temperature before baking.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.