As we enter into the final preparations for Thanksgiving, we're highlighting delicious recipes from recent UNC Press cookbooks. Each day this week, our authors bring you their best dishes to help make your holiday special and memorable. Today, it's -- Cornbread, Sage, and “Sausage” Dressing, from The New Vegetarian South by Jennifer Brulé I should have named this “triple corn dressing” because corn is used in three ways: cornbread, corn kernels, and corncob broth. Vegetarian sausage replaces pork sausage, and lots of freshly chopped herbs add more layers of flavor. Keep in mind that cornbread...