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Cornbread Stuffing Yield: 12 to 18 servings Time: About 2 hours, plus time for the cornbread to cool Oil or butter for greasing the pan 2 cups medium-grind yellow cornmeal 2 cups all-purpose flour cup sugar 2 tablespoons baking powder Salt 5 large eggs cup extra-virgin olive oil or canola oil 2 cups milk, preferably not skim 4 tablespoons ( stick) butter 3 medium yellow onions, chopped 8 celery stalks, chopped to 1 pound ground pork sausage (optional) 2 to 3 cups Pepperidge Farm Herb Seasoned Cubed Stuffing or other seasoned croutons 1 tablespoon rubbed dried sage, or more to taste 1 tablespoon poultry seasoning, or more to taste Black pepper 4 cups chicken or vegetable stock, or more as needed 1

"Uncut Gems" was Fox's first major film role and would launch her to stardom

5-minute recipe No need for fancy equipment or complicated steps

With bold red and black tones and a dramatic stand-up collar, you'll be the most captivating countess in the room