Dressing?

[jim]

LOVE THE WHITE CASTLE STUFFING!

I've had a great deal of luck with a chorizo sausage and corn bread stuffing by Emeril...check it out at the foodnetwork.com site. There are some other good recipies there too.

Jim
Red, White & Que

[Harry Nutczak]

The white castle or Krystal's burger stuffing is goog, but dont forget about the good ole Micky-d's burgers for the same thing. they work good also.

My fave is the brownberry sage & onion, moistened with real chicken stock, and additions like more blk pepper & sauteed onion & celery, maybe some hot italian sauage, or a sage breakfast sausage.

Last year I used italian sausage made from venison for the stuffing when I made my turducken. It rocked but I feel lazy this year and I do not feel like that much work.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

[greyoldchief]

Here's a recipe I got from my mother:

3 Cups Bread Crumbs
1/2 Cup Onion - chopped
Salt and Pepper to taste
1 Cup diced celery
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1 cup chicken stock
2 Cups unpopped popcorn

Stuff turkey and bake at 350 degrees for 5 hours or until the popcorn blows the a$$ out of the turkey.

[dads smokin again]

What we do is make a batch of corn bread and then crumble it up with two bags of store bought stuffing (Pepperidge Farms is Our choice). You might want to try a jalapeno style corn bread for a different flavor. Dice up an onion and 3 to 4 stalks of celery and add an egg and the big roll of Jimmy Dean Sage sausage (not cooked). Mix it all together and put in chicken broth as you go to help keep it moist. Simple but a very good flavor. While you cook it keep putting on a little chicken broth to help keep it moist. My Dad loved it bone dry but everyone else likes it a little more moist that he did.
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Tony - Head Cook Dad's Smokin Again
Lang 60
2 HastyBake Legacy

[CtheSmoke]

[Damar12]

Here's one........... and if I want to do oyster dressing, I just leave out the chicken and add oysters that have been sauteed.

Spicy Cornbread Dressing

1/4 lb Butter
3 c Onions, chopped
1 T Garlic minced
4 ea Chicken thighs, cooked, chopped
1 lb Hot and spicy bulk sausage
1-2/3 c Milk
4 T Margarine
3/4 c Bell pepper chopped
2 ea Bay leaves
1 cn Chicken broth
5 c Cornbread, finely crumbled
3 ea Eggs
2 T Creole Seasoning
1 t Oregano leaves
1/2 t Thyme leaves
1/2 t Onion powder
1 ea Cayenne to taste

In a large skillet fry the bulk sausage until brown and crumbled; drain grease. Put sausage back in the skillet, add the butter and margarine with the onions, bell peppers, (you can use chopped green chiles instead of bell pepper if you like) garlic and bay leaves. Saute about until onions are clear, stirring ocasionally. Add the seasoning mix and continue cooking. Stir in the chopped chicken and chicken broth; cook 5 minutes, stirring frequently. Turn off heat. Add the cornbread, milk and eggs, stirring well. Adjust seasoning to taste at this point. If using cayenne pepper, use it sparingly until seasoning is adjusted to taste. Spoon dressing into a 13 x 9 inch baking pan. Bake at 350 degrees until browned on top, about 35 to 40 minutes.
If using pressure cooker, cook chicken 30 minutes. I use a small food processor to finely crumble the cornbread.

[marvsbbq]

[marvsbbq]

[southernsmoke]

[BackYardNik]

This is my Grandmother's Southern cornbread dressing - NOT stuffing. Note the lack of any measurements. It only touches the bird when it hits your plate.

1 10" Pan Cornbread, make according to the buttermilk cornbread mix recipe, set aside to cool.
2 Stalks celery, chopped
1 medium onion, chopped
Chicken broth
2 eggs, beaten
1/2 stick butter
Salt
Pepper
Poultry Seasoning

Saute onion and celery in butter until transparent
crumble cornbread in a large bowl, add onions and celery (and melted butter), eggs, and add chicken broth until slightly soupy. Add salt and pepper to taste, and pour into glass baking dish. Very lightly dust the top with poultry seasoning.
bake at 350 until top is brown, or "set". Basically when you can smell it in the kitchen, it's ready.