This is my absolute favorite type of dressing. It is cooked outside of the turkey. It’s prepared by first making a homemade cornbread, then mixing in turkey/chicken broth and seasonings before cooking it again. The usual seasonings are what many Southerners call the “trinity”–onions, celery, and bell pepper, totaling one cup. For extra flavor, pour hot salted broth into your bowl of seasonings before adding the cornbread.
Paula Deen is a champion of this type of dressing. It is exactly what its name implies–dressing with oysters mixed in. Southerners pine for this dressing. It is your traditional cornbread dressing with three cups of oysters.
Ina Garten of The Food Network makes a wonderful Herb and Apple version of this stuffing. It is baked in a traditional manner with cornbread or bread cubes and fresh Granny Smith Apples. You can put your seasonings with just six cornbread cubes, two Granny Smith Apples, and one and a half cups chicken broth.
This is a savory stuffing made with corn bread and spicy pork sausage. A lot of the steps are friendly for day-ahead preparation, so you have less to do on Thanksgiving Day.This dish requires a package corn bread mix, ten slices of white bread, and a pound of bulk spicy pork sausage with a can of chicken broth. Heavy stuff!
Wild Rice Stuffing
This double-starch stuffing is still traditional stuffing–baked with day-old bread crumbs–and it can be baked inside of the turkey. Use 3 cups of bread crumbs to 1 ½ cups wild rice, one can of condensed cream of chicken soup (instead of broth) and your seasonings.