I like both but would probably make the bread dressing. Never had it with sausage. I would make it because that is what I grew up with.

Sue

I make the corn bread dressing using a Jiffy mix, no sausage and no sage. I think if I was going to add sausage I would choose white bread.

Cornbread but I much prefer Cajun rice dressing. I am not going home to Louisiana this Christmas just too much to do here. I will be going to my neighbors and we won't have rice dressing this year. I will have to make some soon.

The white bread. I make mine the exact same way. Homemade super sagey sausage,celery ,onion. Mmmmm

Both!! I do Pioneer Woman's stuffing which is a mix of the two. It's delicious.

http://thepioneerwoman.com/cooking/stuffing_dressing_my_favorite_thanksgiving_food/

I use a loaf and 1/2 of Italian bread. I buy it a few days in advance and let it set out to harden a little then cut it in cubes. I make plain bread stuffing using melted butter (I use I can't believe it's not butter), chopped onion, chopped celery, salt, pepper, garlic salt, Italian seasoning and parsley. We don't like sage so I omit it.

Cornbread dressing made with white cornbread. I use Martha White's cornbread mix usually. I add a little bit of dinner rolls or biscuits....keep a little in the freezer, so I have it on hand to make dressing. I make chicken and dressing every now and then throughout the year. It is the only one I like. The stuffings I have had made with bread were soggy or cooked down like a pudding.

I prefer white, with onion, celery AND bacon! No other way.

I didn't have enough bread dressing for Thanksgiving, so made up the difference by making Jiffy cornbread, and it was amazing !! Tobey wants me to make it that way all the time now, I do use giblets, and sausage along with the usual seasonings and onions, celery, parsley, etc.

Madeira-Sausage Stuffing has celery, slivered almonds, onion, mushrooms, parsley, garlic, nutmeg, and consomme, along with the Madeira, sausage and stale bread crumbs. I omit the green pepper.

I really cannot tell the difference when I am eating it. Lots of onion, celery, butter, sage and thyme for me with a package of Mrs. Cubbeson's stuffing mix for turkeys. I like to add slivered almonds sometimes too.

Sheila, can you share your recipe?

Our family is in its post-turkey period. Everyone has decided we've had enough of it.

But we still make stuffing. The closest we get to white bread in the house is sourdough bread. It's probably no more nutritious (and also no less) but it has more flavor. I use either sourdough or egg bread (from TJ's) for stuffing. We use several different recipes.

To make fresh bread to be like stale or crusty bread for stuffing, take a fresh unsliced loaf, cut it into 1-2 inch cubes, and bake it in the oven on a rimmed baking pan at 200-250 degrees for 20 minutes. Stir the cubes halfway, keep an eye on them after 15 min so they don't get too toasted.

Cornbread dressing here.

white bread here... not the healthiest in the least but its what we grew on... bread with ground meat, sausage, celery, onion and mushrooms... very little seasonings, usually just S & P... moisten with chicken broth and we stuff the turkey with it and bake any left over in a casserole pan. lightly blanch onions, fully blanch celery

Cornbread and I add dried cranberries to the onion, celery, and veggie sausage- super yummy!

can't stand white bread...but! if you have a Costco card? we discovered this sour dough dressing mix! to die for! added the usual onions and celery and (yikes) a whole stick of real butter....the little I had left? put in a fry pan and cracked sunny side eggs...now I know that sounds crazy, but it was a great sunday breakfast...

Cornbread dressing is what I always make, but I do like white bread dressing also.

Good quality white bread, no sausage and LOTS of sage.

cornbread dressing please

Gotta be cornbread!

Cornbread. No sausage and Lots of sage.

Cornbread and biscuits, eggs, chestnuts, onions, celery, sage and broth! I think I could make it in my sleep! Have the cornbread in the oven now.

Our family recipe calls for both. A loaf of white bread toasted in cubes and a large pan of buttermilk cornbread, eggs, lots of onions and celery sauteed in butter and a rich chicken broth and reserved turkey dripping. No sausage, but oysters on rare occasions. Very little seasonings directly in the dressing, most come from the drippings with the seasoning from the turkey. By the way it really freezes really well and usually I'll cook a turkey just for sandwiches and the drippings in order to make in advance for Thanksgiving dressing and will save the Thanksgiving turkey drippings for the Christmas dressing. I want to try the almonds.

Depends does everyone like cornbread or white bread stuffing.

I personally never liked cornbread and always loved the white bread stuffing.

Bread dressing using french bread. Traditional with just onion, celery, salt, pepper, milk, butter and some of the turkey gizzard and neck meat. Has to be in the bird. If I have to make extra on the side I take the stuffing out of the bird and mix it with the side stuffing for full falvor.

I like 'almost' any kind of dressing, but will always pass on a cornbread version made from one of those sweet, cakey mixes.

I made dressing from a loaf of challah recently and it was very good. Chopped celery, onions, mushrooms, and sausage and fresh herbs, including sage.

I do love a savory cornbread dressing with sausage and/or oysters. I use a yellow stone ground cornmeal with a medium coarse texture whenever I make cornbread.

when we were growing up we always had very good bread dressing made inside the turkey. That is still my favorite. I don't think I have ever had cornmeal dressing, but my DD ex MIL made some very good stuffing with cornmeal my DD told me.

Cornbread. But I'm in the south and it's what we grew up with. However, we always had leftover biscuits that were crumbled and thrown into the cornbread mix too. Mostly it was cornbread (made the day before), with lots of plus the onion, celery, sage (or poultry seasoning). Some put chopped giblets in it after cooking those on the stove top. No sausage. S&P to taste then add several eggs & drippings from the cooked giblets in to get to the right consistency or can use chicken broth.

Another vote for both!

"Stuffing" is cooked in the bird -- and the bird will take longer to roast. "Dressing" is cooked outside the bird. (Just happened to read that somewhere.) I always made enough to have both. Never thought to mix them, but good idea, watchmelol.

Having grown up in the Great Lakes area, I'd never even heard of cornbread dressing until I came to Texas over 50 years ago. And the first time I tasted it, I almost gagged, I thought it was the most awful stuff ever created. I still don't like it. But I was never able to convert my Texas born and raised husband to my style of dressing, either. After a few years of snide comments and almost insults from in-laws, I finally developed 'my own' (cheater) recipe that the whole family likes. I use equal amounts of Pepperidge Farms herbed dressing and cornbread dressing, add lots of chopped and sautéed celery and onions, some parsley, butter and home made broth. If the turkey is being roasted, it is stuffed. Sometime or another over the years, I began adding oysters to the dressing that was cooked outside the bird. Since we discovered deep fried turkey, all the dressing is cooked outside the bird, of course. Usually 2 pans of it, one with and one without oysters. Keeps everyone happy!

After all those years, I'm not sure I could go back to plain white bread stuffing now! Unless it had a LOT of oysters in it.

Rusty

I've never heard of cornbread stuffing. I can't get my head around it, and I'm positive I wouldn't like it.

I love regular white bread stuffing/dressing. Lots of onion and celery, sauteed, sage, thyme, and I always throw in leftover cooked rice. I've always stuffed the bird with it, until 5 years ago, when Mom died. At that Christmas, my brother bought 3 rotisserie chickens so no stuffing, so I made it in the slow cooker. It was and is delicious, and is my go-to way to make dressing now.

Eld6161, I make the stuffing using one box of Mrs. Cubbeson's stuffing usually, but I have used the Pepperidge Farm mix too. I have used the bread stuffing and the cornbread stuffing mixes with the same "recipe." In a large frying pan, melt one stick of butter (1/2 cup). Sautee over low heat one chopped large onion and 6 stalks of diced celery till they are soft, Into your large bowl, put the box of stuffing mix, the cooked vegetables, 1/2 teaspoon of sage and 1/2 teaspoon of thyme and stir to distribute the seasonings evenly. Drizzle one cup to the whole small can ( 10 ounces?) of Swanson's chicken broth over the mixture as you stir to evenly moisten it. If you like nuts, add about 1 cup of slivered almonds. I don't toast the almonds, but you can if you like. Rinse, dry using a wad of paper towels, and salt the turkey cavity. Spoon the dressing into the body cavity of the turkey and the neck cavity. Secure the flap of skin over the neck cavity with a couple of small skewers. Do not assemble the stuffing or stuff the turkey until you are ready to put it in the oven as a food safety precaution.

I can't get my head around using a "bag" of anything as a base for my stuffing. I grew up with cornbread and have since had and make bread stuffing. I just prefer it with no sage and I always use either the Jiffy corn bread or good white bread cubed and dried. I remember a few times when we ended up eating Thanksgiving in an Army mess hall or other cafeteria and being put off by the strong sage flavor.

When I was a child, my mom baked all our bread, and come Thanksgiving and a need for dressing, she saved staler pieces of bread, cubed it and let it dry either in the air or in a very low oven. I find the two mixes of dry breads I mentioned above do a nice job for me as I don't tend to have stale, home baked bread to use.

Cornbread is never supposed to be sweet.

It is to some people, Marilyn_c.

Neither, whole wheat bread.

Yes, some people like sweet cornbread....just like some people like beans in chili but you wouldn't make cornbread dressing with sweet cornbread.

Marilyn_c, YOU don't make dressing with sweet cornbread, but I do. That is the point of this conversation.

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.

People are very adamant about their cornbread preferences, that's for sure. I absolutely dislike the sweet cornbread mixes....they feel and taste more like white cake, to me. A vanilla or chocolate frosting would be suitable.

On the other hand, I've had people leave my corny, grainy, made-from-scratch cornbread untouched! You can tell by looking at it that it's not cornmeal cake, lol.

Here's an interesting article about the history of cornbread that everyone should enjoy, no matter which side of the fence you're on.

My grandmother and mother always made the bread, onion, celery, parsley, giblets, giblet broth, Italian sausage stuffing. When I make it now I use all the leftover bread in my freezer which is rarely plain white (sometimes sourdough though) and the rest (except for giblets, and I use chicken broth or stock), and Hot Italian sausage. i get two or three links of fresh sausage from the butcher, not the frozen stuff (or Johnsonville) they thawed out. And lots of butter to cook the veggies in and add to the mix. I imagine it would taste good with some cornbread thrown in too.

Former KT'er from NY, introduced me to ritz cracker dressing, with fresh mushrooms. Been a family favorite ever since.