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 eggs2 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 withTurkey, Pork, Chops or Chicken
Peas, beans or Salad
Milk, Wine or Iced Tea
Vitamins
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