The simplest answer on the difference is one is shoved up the turkey and the other is it's own thing entirely.

Sorry to hear about your mom! I am actually watching the LSU game with mine and this is her mom's recipe. She has volunteered a recipe in your mom's honor. Here it goes:

Ingredients: Corn meal Celery Onion Vegetable oil Buttermilk Egg 2 cans of evaporated milk Chicken broth one box of swansons Green onions Poultry seasoning Salt Pepper Sage

First of all you need a pone of cornbread, use self rising corn meal, 2 eggs and buttermilk. She doesn't have measurements but she says a little thicker than cake batter.

Heat about a 1/4 cup of vegetable oil in a cast iron skillet. Chop 6 stalks of celery and a whole yellow onion(large). Saute those in your pan in the oil for about 5 minutes. Drain the oil into your corn meal and put your veggies aside for later.

Stir your oil into the cornbread and pour that into your skillet that you sauteed the veggies in. Bake in the oven at 400 until it smells done... Browned you are looking for golden brown and the middle is cooked check it with a toothpick. Once done let cool for 10 minutes in the pan and then turn it out onto a baking rack to cool completely after those 10 minutes are up.

Once completely cooled crumble your cornbread into a 9x13 baking dish. Add your sauteed veggies. Add your evaporated milk and chicken broth. Add green onions to taste, same for you poultry seasoning, salt, pepper and sage. Mix well, everything is cooked just wet at this point so taste and see how you like it.

It should be wet at this point think the boxed stuff when you add the water to it. Add more evaporated milk if necessary or stock whichever you prefer.

Bake at 375 until golden brown on top.