The difference between Dressing and Stuffing is:  Dressing goes in a casserole dish to cook.  Stuffing goes in the Bird, to cook.  Corn bread dressing is for Southerners (below the Mason Dixon Line). We know Cornbread is bread. I’m from the South.

Cornbread Sage Dressing/Stuffing

1 10-inch     Cornbread, Crumbled               1 tsp.              Salt                                            

1 stick         Butter (or margarine)                3                     eggs                                                     

2 stalks       Celery Hearts Diced                   2 Tblsp.          Rubbed Sage           

¾ large        Diced Bell Pepper                      1 tsp.              Black Pepper                             

1 med.         Diced yellow Onion                   1 8-oz. can    Cream of Chicken Soup     

½ can         Water (use soup can) if stuffing (or 1 can Broth from cooking turkey if dressing)

1 Tblsp       Olive oil if you use butter (do not need it for margarine)

For Stuffing, Sauté Onions, Celery & Bell Peppers in Margarine. Mix sautéed veggies, Salt, eggs, Sage, black pepper; water and cream of chicken soup in Cornbread. Make sure paper packet of neck, liver, heart and gizzard are remove from the tail cavity of Turkey. Stuff Cornbread stuffing in tail cavity of Turkey. Put foil over the exposed stuffing so it will not burn while the meat is cooking. Remove foil 10 minutes before the meat is done so the stuffing will crust over. Follow cooking instructions for Stuffed Turkey. Serves 8 to 15

For Dressing, Preheat oven to 375 Deg., add one can of Broth from cooking Turkey to mixture & mix well. Put in Casserole and cover. Bake for about 45 min. to an hour. Dressing should be moist but not runny when done. Serves 8 to 15

Serve with

Turkey, Pork, Chops or Chicken

Peas, beans or Salad

Milk, Wine or Iced Tea


Bread                A, B 6, B 12, D, Zinc, Iron , Magnesium, Selenium, E, Polyphenols, Calcium, D,  Active bacteria (good kind)

Soup                 A, B 3, B 6, B 12, Calcium, D, Zinc, Iron, Selenium

Onions             A, B 9, C, Flavonoids, Quercetin, Sulfur

Bell Pepper     C, Magnesium

Celery             B 9, C, Iron, Magnesium, Potassium, Calcium, 3-n-butyl Phthalide, Acetylenics, Phenolic Acids

Eggs                A, B6, B12, D, Zinc