Has anyone made the Savory Cornbread Stuffing recipe from the NY Times?
I'm intrigued by this recipe and like that it doesn't have a lot of butter in it, but am a little wary because there is hardly any liquid – just a half cup of milk. Seems like most cornbread stuffing recipes call for a few cups of stock. http://www.nytimes.com/2009/11/17/hea...
So let me know if you've made it! Thanks.