Toasted Cornbread and Apple Stuffing

"I often make a big batch of turkey stock well before Thanksgiving and freeze it. Simply buy a big batch of turkey legs and/or parts; chop them up and simmer them in water seasoned with onions, celery, bay leaf, thyme, salt and pepper for 45 minutes to an hour. Strain the liquid and freeze it in mason jars until you need it for your stuffing and gravy."

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