My mom's cornbread stuffing is always a hit with our family. Here is her version: Cornbread Stuffing 2 cups finely chopped celery (1 cup finely chopped onion) 1 cup finely chopped green bell pepper 1/4 cup butter 1 8oz. pkg. herb stuffing or 4-6 cups small dried bread cubes 1 recipe (using 2 cups cornmeal mix or cornmeal) cornbread, usually made in a cast iron skillet, cooked and cooled 1 cup warm chicken broth or more 2 eggs beaten 2 1/4 t. salt 2 t. poultry seasoning (and we like extra dried rubbed sage) 1 t. pepper Saute the vegetables in 1/4 cup butter. Remove from the skillet. In a large bowl, combine the dried stuffing (bread cubes) and the crumbled cornbread with the warm broth. Add the sauteed vegetables, the eggs and the seasonings. Mix well. Add additional broth until you have a moistened but not soggy consistency. You want the dressing to be moist but still loose and not bound together. If you squished a portion in your hand, it would hold together, but fall apart when touched. Place in a greased, shallow, oblong pyrex baking dish and bake at 350F for 30-40 minutes covered with foil. Uncover the last 5 minutes to crisp up the top. I have in the past added 1 large peeled and chopped apple to the vegetables while mixture to saute and 1 pound lightly browned bulk breakfast sausage, crumbled to the stuffing mix when adding in the sauteed vegetables, eggs, and seasonings. Sage is a quite assertive herb, but a little extra really shines in stuffing/dressing with the turkey. You have to determine, by taste, just how much extra sage you want to add. In our region, we swear by Three Rivers Cornbread mix for the best cornbread or Martha White brand if we can't get the Three Rivers. At our family Thanksgiving we have more stuffing for dessert! Hope this helps! Teresa

Lisa, this is Barbara (Cochise in OKC). Thank you soooo much for the yummy recipe.

I prefer a mix of breads, sourdough, wheat, rye, French/Italian, etc. Not into cornbread in there but I'll eat a little of it if nothing else is appealing. I know there's some who insist that cornbread must not be sweetened and to me that's about as arrogant as to insist that tea must be sweetened. I prefer both unsweetened but to each their own. Reminds me of some Youtube videos I've seen where people are saying "you don't want it to be ____..." or "you don't want large chunks (or small chunks or whatever)..." and I just think how the h#$% do YOU know what *I* want or like? Sheesh.

I had never heard of bread dressing growing up. I can't even imagine sausage in it. Here is ours: Here is my Grandmother Lillian Huffman Fitch's Dressing Grand Bay, Alabama. (As close as I can come). 1 5" pan cornbread 4 slices stale bread 1 cup chopped onion 1 cup chopped celery giblets from turkey 2-3 eggs 1 container oysters poultry seasoning to taste (extra sage) (McCormick's) Simmer giblet in water until tender. Remove and let cool. Add chopped onion and celery to pan and add water if necessary. Cook until onion is clear and celery is tender. Drain oysters, check for shells, and coarsely chop. Break cornbread and stale bread in large bowl. Add oysters, onion, celery (with cooking water), and eggs. Add poultry seasoning and sage to taste. Add neck, tail meat and gizzard (chopped). Save liver for gravy. Add up to half of turkey drippings. (The rest is for the gravy.) ( You can add the reserved juice from the oysters, just check for shells.) Bake at 350* until firm and lightly brown. We never stuffed the turkey, because she didn't think that was enough dressing. This will make a lasagna pan of dressing. I keep and freeze the extra dripping from the previous turkey, so I can make ahead. This is very adjustable. I taste and add. Raw eggs have never made me sick in 65 years. If you just can't do that, taste before the eggs and add eggs last. I have added (gasp) a can of Campbell's mushroom soup when I didn't have enough drippings.