Ever since this was posted, it's the only stuffing I ever make. Dressing, technically, because it's baked outside of the bird. I do belive that using stale "fresh" bread makes a big difference. For, me, Thanksgiving is all about the stuffing, the root veggies and then the turkey lol.

BREAD AND SAUSAGE STUFFING (Marilyn)

2 pounds white bread
2 pounds pork sausage
6 stalks celery; chopped
2 onions; chopped
1 cup butter
2 teaspoons dried sage
1 teaspoon dried thyme
salt and pepper to taste
2 cloves garlic; minced
1/2 cup chopped fresh parsley
4 eggs
6 cups chicken stock

Cut bread into cubes and lay out to dry. In a large skillet, cook sausage until well browned; place in a large mixing bowl along with drippings. Cook onions and celery in butter until tender but not brown. Add all ingredients to the large bowl along with the sausage. Stir together well and pour into a greased 9X13X2-inch baking dish and bake at 350� for 30 to 45 minutes until puffed and golden but not too dry.

This is Paula Deen's. It is as close to my Momma's as I've ever seen written down.

Southern Cornbread Dressing

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings

Here is a link that might be useful: Paula Deen Cornbread Dressing

Jeri:

I have been making this Stuffing for my family, many years
now. They don't want it changed.

I just took some out of the freezer Sunday, for a Roast Chicken.
LOU
************************************

Lou�s Stuffing ( Double for Turkey )

1 Celery stalk, (10in. Piece ) and 1/2 of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 1/2 min.)
Some Bell Pepper may also be added.

In a large Bowl mix:

1 cup of small bread cubes
2 cups of Italian Bread crumbs
1 cup of Rice Crispies ( optional )
1 tablesp. Parsley Flakes
2 tablesp. Of Locatelli Romano grated cheese
1 teasp. Of Onion Powder
1 level teasp. Of Garlic Powder ( or more to taste )
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( about 1/2 teaspoon )
Optional- 1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.

Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock , or Chicken Soup Base )
beat well and mix this into the other ingredients.
Add a little water, if the mixture is too dry.

Add more sausage or whatever you like.

Does Marilyn post under a different screen name now?

I don't know. Wherever she is, I'm eternally thankful for her recipe! It makes good stuffin' muffins, too. Sometimes I make them and keep them in the freezer to have with turkey potpie dinners in the winter.

Thank you Marilyn!

seagrass

Hmm, two recipes with eggs in them. Makes it sound kind of like a breakfast casserole to me. Not to mention the Rice Krispies, LOL! I'm having a hard time with the eggs, but might have to try it sometime to see for myself.

FOAS, you will never know the eggs are in the stuffing/dressing. They act as binders (same as in meatloaf).

I toss most everything that doesn't run away in our dressing...saute small dice onion, celery, carrot, sweet potato, apples, crumbled sausage; toss with homemade seasoned bread cubes & chicken broth. I use fresh sage, thyme, a small bit of rosemary, S/P mixed with melted butter to season. It's a meal in itself & our favorite part of the dinner.

/tricia

I wanted to ask about fruit in stuffing/dressing. I think the addition of apples, dried apricots or dried cranberries (not all at once) sounds really good. Unfortunately, IâÂÂve learned that what sounds good to me doesnâÂÂt always work for my family and friends. IâÂÂm not sure if it is my execution or my taste thatâÂÂs off! :-)

I also wanted opinions on CookâÂÂs illustrated recommendation to place browned turkey wings on top of the dressing while baking so that the juice will render through the dish as it is cooking.

I use the Silver Palate Apricot Grand Marnier stuffing recipe (easy to find online) sans the heart and liver listed. I also do not use the seasoned bread cube mix in the recipe. I dry either my own bread or good artisan bread and melba toast it and break it up by hand. I add my own fresh sage, etc. I make my own turkey broth to use as well.

Mine is very similar to Marilyn's, except that I use twice as much garlic, and I use half cubed white bread (usually from a sourdough bagette) and half cornbread. For my brother, I omit the sausage or else use spicy Italian turkey sausage, and I do add a couple of dashes of hot sauce or 1/4 tsp cayenne. I make the cornbread similar to Paula Deen's; i.e., without sugar.

Personally, I would never put fruit in stuffing/dressing, as I do not like for it to be sweet, which is why I make the cornbread without sugar. If you want it sweet, add cranberry sauce to personal servings, but don't force it on everyone. You can add sweetness, but you cannot remove it. My sister puts dried fruit in her dressing, and I will not eat it.

I would wait until reheating leftover dressing to add the turkey wings - the dressing should have enough butter or turkey fat in it to begin with, as well as chicken or turkey stock for moistness. I've also made mine using grits instead of cornbread, and most people in my family prefer it that way for some reason.

Lars

The dried apricots I use are tart not sweet. This recipe has no eggs, either. I don't like garlic with turkey or with the rest of the usual Thanksgiving meal so no garlic in my menu.

I remember the first time I had cornbread stuffing while at boarding school in East Texas. I thought it was super sweet and very odd! Okay, but odd.

barnmom, that sounds so good. I really like the of apricot stuffing. I had a dressing with apples and fennel that was good. I like fruit (and sausage!) in stuffing.

:)

It's a good recipe, I think a few others here use it, too. I use a mild bulk breakfast sausage that is seasoned with sage.

I did see one guest last Thanksgiving move it around on his plate for a while and then leave it there. Not to his liking but this is a guy who orders a hamburger at a Mexican restaurant!

I made Slow-Cooker Dressing last year for Christmas, and again this year for our Canadian Thanksgiving. It's the "only" way I'll make it from now on.

I always add cooked rice to my stuffing/dressing, as well.

Slow-Cooker Stuffing/Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs.

Spray slow-cooker with non-stick spray and transfer mixture to slow cooker.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.

BarnMom - I made that recipe last year (without your changes of course). I was so sure it would be "The One"! Unfortunately, it was not well received. :-( I think most felt it was too boozy.

Jasdip - I really like the idea of the Slow-Cooker Dressing, but I already had planned to use my Slow-Cooker to heat and serve the Mashed Potatoes. I'll definitely try this one at some other time and if I love it - I'll buy a 2nd slow-cooker, or better yet - a 6 qt. Nesco roaster. :-)

I think Marilyn's recipe is the one that caught my eye last year (2nd to the Silver Palate one) - I remember several people here liked it. And thanks to Lars for mentioning turkey sausage - we do have one family member who will not eat red meat.

I think I will play it safe and not add the fruit - though I think it sounds delish!

Honestly, I probably use less booze. Stuffing is forgiving and I mix ingredients to taste.

I usually use bread cubes, lots of sausage, toasted pecans, dried cherries, onions, celery and chestnuts. Seasonings, butter, broth and an egg or two also, of course. I'd add oysters if everyone wouldn't have a fit.

It's the only time of the year I buy chestnuts but they are a must in stuffing for me. (WS in a jar) And I make the stuffing exactly the way I love it ( minus oysters) and if no one else likes it too bad! But most do.

Bumblebeez, I'm with you. If most of the leftovers end up in my refrigerator, I'm making the dressing/stuffing the way I like it. If a guest is unhappy, oh well, there's plenty of other stuff on the table. (smile) For decades, I cooked turkey for others making the stuffing & the dressing with turkey broth. I really dislike turkey. I gave all those leftovers away. Now, we have roasted chicken for T-Day & I use chicken broth. Leftovers are a treasure! Dressing & pumpkin pie is my favorite Black Friday breakfast. lol

/tricia

I would add Oysters too! Last weekend, we wanted to test our new electric smoker, so I did a whole Thanksgiving dinner. Since I decided to please "me", I made an oyster dressing and enjoyed it very much. :-)

Chestnuts sound lovely too. My Mom used to use Water Chestnuts from a can - is that the same thing?

Do most of you agree that I should make my own bread cubes instead of buying the white/cornbread boxed mix from Trader Joes?

Make your own bread cubes, yes. I like some sourdough in mine. And I prefer the added flavor from lightly melba toasting the bread to simply dried bread.

I can't add a recipe but just a comment. I've seen on America's Test Kitchen where they talked about taking fresh bread and drying it in the oven. Essentially toasting it in the oven saying they liked it better that way rather than air dried. Said the texture was better, crisp outside, slightly more tender inside. The theory makes sense. Anyone do it this way? As I think back I remember my mother used to use the toaster and toast the bread then cut it up. Never was much of a dressing fan as a kid (fussy eater). Didn't know what I was missing. I like it now though. Sorry I missed out! LOL

Um, that's what I said...

I agree Tricia, definitely my favorite Thanksgiving food.

Chestnuts, jeri, are not water chestnuts but from a chestnut tree, grocery stores usually have them in the refrigerated produce section during the holidays.
The ones I see here have been so dried out and wormy the past several years that I just buy a jar. They are better roasted than steamed but the convenience is worth it to me.
The chestnut tree used to be a common tree in North America but was wiped out in a blight.

Here is a link that might be useful: chestnuts