More Thanksgiving Prep

Before the sink clogged, I made:

1. the mushroom stock for the bread stuffing
2. another batch of cornbread for the cornbread stuffing. Letting the oil get really hot does make a difference. This stuff (with the high cornmeal content) will work well for stuffing, but for eating on its own, I definitely prefer my usual cornbread recipe.
3. a pot of stock from the ham bone (the country ham is finally finished!) to use in some vegetable soup I'm going to make tonight in order to use up CSA vegetables from Cati and Jon.