I'm usually in charge of making the sweet potato casserole for our Thanksgiving Feast, but last year I decided to make the stuffing as well, since Thanksgiving was going to be held at our place for the first time. I used Martha Stewart's Cornbread & Sausage stuffing recipe. I bought cornbread from Fresh Direct and baked that to use in the stuffing. The taste turned out pretty good, but the "cubes" turned into crumbs as I mixed, giving the stuffing a more mushy texture, even after baking. I have been requested to make stuffing again, so how do I prevent it from turning mushy this time around? I won't have a lot of time to make the cornbread from scratch unfortunately (even ahead of time) as someone had once mentioned to me. Any advice would be much appreciated.