Thanksgiving Recipes: Give Your Guests the Bird with Our Turkey Stuffing

This dressing recipe is hearty enough to serve as a main dish.

Many, many years ago, we got to my grandmother's house early enough one Thanksgiving for me to see her make the dressing for our Thanksgiving dinner. I watched and learned. As far as I know, she never wrote it down anywhere and I never had either, until I got ready to write this article.

You see, there are quite a few things I make by eyeballing ingredients. Some things I add until the recipe looks right, some things until it tastes right and some things until it smells right. In the case of this dressing recipe, it takes a little of all three.


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However, since I cannot be there to eyeball your efforts, I've done the best I could in writing this down. This is not your typical, stuff-it-in-a-bird, dressing. This is an eats-like-a-meal dressing.


1 pan of cornbread (click here for recipe)

4 slices loaf bread torn into pieces

1/2 yellow onion, chopped

1/2 package of ground sausage (I use Jimmy Dean reduced fat sausage)

14.5-ounce can of chicken broth

10.5-ounce can cream of chicken soup

1 cup of cooked, chopped turkey

2 tbsp. ground sage


Make your cornbread. While the cornbread is baking, cook the sausage and onion in a skillet. Drain any excess fat.

In a large bowl, combine crumbled cornbread and remaining ingredients. The mixture should be thick and stick together (see photo). 

Spoon the mixture into a large casserole dish coated with cooking spray.

Bake at 350 degrees or until thoroughly heated.

Now, you want to know what is better than a hot serving of this dressing? A cold serving the next morning for breakfast. You want to know what is better than a cold serving? A reheated serving sprinkled with some cheddar cheese. Add some cranberry jelly to your plate and you have a heck of a meal.

Happy Thanksgiving!


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