I make cornbread dressing. Cornbread, onions, celery, melted butter, turkey broth from simmering the giblets, sage, poultry seasoning, salt and pepper, and a couple of eggs. Also, some milk to moisten it further.
I just realized I forgot to put eggs in yesterday! 
(It still came out great!)
cornbread, onions, celery, thyme, chestnuts, dried apples, and BACON. 'Cuz everything’s better with bacon.
We don’t do Thanksgiving in the UK but my mam makes a mean Christmas turkey (and roasted chicken for Sunday lunch) with this.
One end of said turkey - neck end although I would need to check if it makes a difference with the expert - pork sausage meat from our local Master Butcher with added basil.
Other end of turkey - take 2 loaves of uncut white bread from local bakers (apparently it has to come from this specific baker or the expert get upset) let it go stale for 2-3 days. Scoop out the middle and make bread crumbs give crusts to the daughters to give to their horses. Take 3 large, strong onions and rough chop along with some garlic, a whole crap load of fresh ground black pepper, pinch salt, smidge of Lea & Perrins Worcester Sauce about half a cup of chicken stock, dash of milk and a beaten egg to bind it together. Shove it the end of the turkey that doesn’t have the sausage meat and cook. Absolutely delicious. I am hungry now.
Forgot to add at Christmas she puts in smoked bacon with the bread stuff and also lays a thick pork skin over the turkey breast mmmmmm Christmas dinner and crackling on the same day.
Starving now.
a pan of cornbread, crumbled and dried overnight
giblet stuff
a pound of spicy italian sausage
chicken broth
an onion
fresh sage
fresh basil
fresh oregano
fresh minced garlic
italian parsley
celery
apple juice
chopped apple
Salt to taste
Brown the sausage, simmer the chicken broth and add everything except the cornbread, including the sausage grease. Simmer for about an hourish. Chop the giblet stuff and mix back into the soupy stuff. Once this is done, mix into the cornbread, adding more hot chicken broth or apple juice if needed. Smoosh into a pan and bake for about forty five minutes or until you remember you still need to bake the asparagus to take over to the relatives’ house in half an hour.
Never thought of adding butter, maybe I’ll do that next time. Since we didn’t host Thanksgiving, we have no leftovers, so we’re going to head out to the grocery store and see if we can pick up a small, cheap turkey and do it all over again
Stuff.
half a white onion
two slices white bread crumbled
handful lardons
oz butter
parsley sage rosemary thyme
one clove crushed garlic
one egg
fry onions, sage, garlic and lardons and remove to mixing bowl
add breadcrumbs and other herbs
add egg
squelch mightily
support the cavity with another half onion
stuff
or, on a special day
replace parsley sage rosemary and thyme with spoonful of cranberry sauce, spoonful of chestnut puree and a few chopped roasted chestnuts
Lardons. Oz butter?
Don’t like the taste, don’t like the look. I’ve tasted various versions, thinking maybe I was missing something, but I wasn’t.
If my family wants stuffing, I open a box of Stovetop for them.
Two pounds of low-sodium bacon, celery, onions, parsley, beaten eggs, chicken broth, butter, and dry stuffing mix. It’s my mother’s recipe and it’s easy and tasty. I really need to try using sausage sometime, so thanks for the tips and recipes here. I’ve never been a real fan of cornbread or using fruit because I like my stuffing strictly savory, but it makes sense with the sausage. I wish I could eat oyster stuffing but it would hurt me.
I make this the way my Grammy (that’s Miz Edrie to you) made her dressing. The soups keep it moist and the eggs give it a spongy “soufflé” texture.
My Grammy’s Cornbread Dressing
2 skillets of Momma’s Cornbread (about 10 c)
3 or 4 stalks of celery, diced
1 large onion, diced
3 cans cream of chicken soup
2 cans cream of celery soup
¼ c “fresh” rubbed sage (new can)
1-2 qts chicken stock
6 eggs, beaten
In LARGE bowl (at least 5 qt) crumble cornbread into pea-sized pieces and set aside.
In skillet, sauté onions and celery until clear. Mix skillet contents into the cornbread. Add soups and sage; mix well. Add chicken stock until it has the consistency of loose cake batter (not as loose as when you cook cornbread). Mix well. Add salt and pepper to taste and more sage if you want to.
Add eggs. Pour mixture into 2 greased 9x13” pans. (I cook one; cover and freeze the other for later) Bake for 1 - 1½ hours at 350º. Will brown, pull away from the sides a little and set up when done. It also puffs up like a soufflé!
<sigh>You’d think I would remember that none of you are related to me. For those of you who don’t have access to my brain or my recipes, here’s the recipe for my Momma’s cornbread. Sorry about that!
MOMMA’S CORNBREAD
1 c self rising corn meal mix
1/3 c self rising flour
2 eggs, slightly beaten
½ to 1 c milk
1 t oil
In bowl, mix meal and flour. Make a well (a hole in the center of the meal mixture) and pour the eggs in the well.
Gradually start folding the outside of the well into the center, adding milk as you go. Add milk until the mixture has the consistency of very thin pancake batter.
In an iron skillet, heat the oil. Pour oil into batter and mix well. Then pour batter into now greased iron skillet.
Bake at 450º for 15 minutes
Interesting, Cartooniverse! My brother was making challah stuffing this year and my mom had never heard of that before. She always makes a pretty plain stuffing (just lots of onions, celery, fresh parsley, rosemary, sage, etc.) but I think we’ll be making the challah stuffing next year.
I am printing out this thread just like I did the risotto thread. You guys have fabulous recipes.