I am intrigued by this recipe http://www.nytimes.com/2009/11/17/hea... from the NY Times for cornbread stuffing from last year. Especially happy because (1) it doesn't have sausage/bacon (one family member says no to pork) and (2) doesnt have chicken stock (another family member is a vegetarian, but somewhat flexible). But stuffing is really important to me for thanksgiving and I wonder whether the recipe is too low-fat. Thoughts from cornbread stuffing afficionados? If this recipe is not the one, is there another one you recommend that is pork-free even if it has chicken/turkey broth?