way. My grandmother's recipe. Which one do you have? Anything special about it?Southern style Dressin'Ingredients: Cornbread (made with 6 eggs); chicken stock (made or bought) about 4 cans; one chopped onion, 3 stalks of celery chopped; sage **to taste** (ground kind); one de-boned chicken (I prefer using 4 chicken breast) last but not least poultry seasoning. Pre-heat oven to 350*First make a pan of cornbread (if you want to use a mix by all means do so) however add 6 (yes six) eggs to your cornbread batter before you put it in the oven. Once the cornbread is made you get a very large mixing bowl (or any large bowl will do). Let the cornbread cool and once it has you need to break the cornbread up into the bowl. Also add in about 4 slices of bread and about 20 crackers (saltines are good) (really good) then add 1 large chopped onion (I prefer vidalia's) add it to the bowl of crumbled cornbread; 4 stalks of celery chopped; add that to the bowl; SAGE - Now "I" prefer ALOT of sage, but you can add a little and afSAGE - Now "I" prefer ALOT of sage, but you can add a little and after you've added everything you can taste it to see if you'd like more; it's a very distinct taste for southern style dressin'; and last thing 'before' adding chicken stock is poultry seasoning; I just eyeball it; but it's about 3 tablespoons. Add your chicken; totally free of bones (de-boned) and bite size is best. (My mother actually cooks a hen and debones it for this purpose - however I just prefer using breast) Ok now mix all that together and start adding your chicken stock. Go ahead and add 2 cans and mix together. Then once you have that mixed you need a baking dish to pour this mixture into. (Usually a rather 'large' one by now) This makes ALOT! Now it's 'very' important that your mixture is rather soupy looking. NOT thick at all. IF it's thick then add another can of chicken stock. Once you have it rather soupy looking; pour it into your baking dish and bake for one hour.This is actually my mother's recipe aDidn't have enough room for the entire recipe so I did it this wayHave a happy and healthy Thanksgiving everyoneThis is actually my mother's recipe and was her mother's recipe (my grandmother) DELICIOUS!NOW I've have tweaked this recipe by using Shrimp instead of Chicken and also by using French Onion Soup (Progresso) instead of Chicken stock. Basically you can add whatever meat you want and use whatever stock you want as long as you make the cornbread BEFORE you start. In other words make the cornbread and crumble it in the bowl and then have at it.

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I guess we call it stuffing. It's just a regional difference. But I thought you were going to post your grandmother's recipe. Where is it?!?

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its stuffing if its in the turkey its dressing if its on the side

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Dressing. My Dad made the best cornbread dressing ever. He died almost 4 years ago. I must have watched him prepare it a hundred times...but I simply haven't been able to duplicate it. It was a perfect balance. A big scoop of Daddy's dressing and cranberry sauce was the highlight of many holiday meals OMG...thanks for sharing your family recipe.One week from today,I'll be giving it a try!!!!

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Aka has got it right... dressing on the side & stuffing in the bird.

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Yes, I make my dressing the same way (but I'm no bodies grandma ..... I just know how to cook............ with the cornbread, bread, saltines, AND cooked rice .........and all the seasoning .... oh and I add sage sausage. Oh, yes ..... I was born and raised in the north

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