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

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.

Ingredients:

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

Directions:

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!