Anonymous wrote:A few days ahead I make a few pans if cornbread and crumble it up to dry out. The day of I add those and some herb seasoned stuffing mix to a bowl with sautéed onion and celery and green pepper. Mix it all up with butter and chicken stock til wet. Sage or poultry seasoning, salt and pepper. My mother in law adds shredded chicken and diced hard boiled egg to hers and it's delicious

My go-to recipe is also cornbread-based and fairly similar to the above. Day-old cornbread, sauteed turkey sausage or sweet Italian pork/chicken sausage (add the drippings to the stuffing), chopped Italian/flat-leaf parsley, sauteed onion and celery (in lots of butter), dried thyme, salt, pepper, and if it looks too dry, add some chicken stock or melted butter to the pan before heating up. Tastes good even if you use store-bought cornbread. If we have any leftover stuffing the next day (which sadly does not happen as often as I would like), I fry an egg to put on top.

A few days ahead I make a few pans if cornbread and crumble it up to dry out. The day of I add those and some herb seasoned stuffing mix to a bowl with sautéed onion and celery and green pepper. Mix it all up with butter and chicken stock til wet. Sage or poultry seasoning, salt and pepper. My mother in law adds shredded chicken and diced hard boiled egg to hers and it's delicious

Anonymous wrote:Same as the first 2 PPs. Pepperidge Farm seasoned bread cubes added to onions & celery (I also add carrots and a bay leaf), sauteed in butter. Then add chicken broth until moistened and bake in a casserole dish. Yum!

Another one here in favor of it. I add diced apples.

Corn-sage stuffing:

http://www.starchefs.com/thanksgiving/2002/html/recipe_10.shtml

I made this for the first time in 2002, and since then I am not allowed to skip it, ever.

Same as the first 2 PPs. Pepperidge Farm seasoned bread cubes added to onions & celery (I also add carrots and a bay leaf), sauteed in butter. Then add chicken broth until moistened and bake in a casserole dish. Yum!

Anonymous wrote:We don't stuff the turkey, but if you decide you want to bake dressing/stuffing as a casserole, I'll be happy to post a wonderful recipe.

Please do. Thanks.

This is amazing. I could eat the whole thing myself! http://www.foodnetwork.com/recipes/anne-burrell/sausage-cornbread-stuffing-recipe2.html

I don't like traditional stuffing so I started making these corn stuffing muffins for myself each Thanksgiving. Now I've converted all of the stuffing lovers in my family so we don't make any traditional stuffing and just make three or four batches of these. I split them open on the plate and eat with the turkey, potatoes, gravy, etc.

http://www.rachaelray.com/recipes/corn-stuffing-muffins-with-bacon

Anonymous wrote:I just tried the Pepperidge Farm one which is just like the above but the bread cubes are seasoned. And they tell you the amounts of butter/onions/celery/stock to use. Worked great. I'll do it again.

This is our go-to too. Makes me think of my grandma.

Pioneer Woman: http://thepioneerwoman.com/cooking/2007/11/stuffing_dressing_my_favorite_thanksgiving_food/

We don't stuff the turkey, but if you decide you want to bake dressing/stuffing as a casserole, I'll be happy to post a wonderful recipe.

http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe.html

We just sub the chicken stock for vegetable stock as we are vegetarian.

I just tried the Pepperidge Farm one which is just like the above but the bread cubes are seasoned. And they tell you the amounts of butter/onions/celery/stock to use. Worked great. I'll do it again.

I go super-simple. Purchased dried bread cubes. A shit-ton of butter, and as many diced onions and celery as I can fit in the pan. Sauté. Toss with the bread cubes and warm homemade chicken stock until it looks right - I don't have any measurements. Stuff into the turkey, or bake in a separate dish.

I've tried changing it up, but we always come back to this one.

What are your favorites?