How do you make your dressing for Thanksgiving? I want recipes of individuals please!?

Just looking for different ways to make it, I usually make the cornbread dressing the old fashion way.How do you make your dressing for Thanksgiving? I want recipes of individuals please!?
Here are two:





Maple Apple Sage Stuffing





1 loaf unsliced French bread, cut into 3/4-inch cubes


1/4 cup butter


3 stalks celery, sliced


2 green apples, peeled and chopped


1 large onion, chopped


1 Knorr Chicken Bouillon cube, diluted in 2 cups hot water


1 cup dried cranberries


1/4 cup maple syrup


2 tsp dried sage


1 tsp dried rosemary





Preheat oven to 400 and spray a 9x13 pan with cooking spray. Place bread cubes on a baking sheet. Bake for 10 minutes, stirring occasionally until toasted on the outside but still slightly soft inside. Place in a large bowl and set aside. Heat butter in a large skillet over medium heat. Add celery, apples and onion; cook, stirring frequently, for 10 minutes. Add to bread cubes and add remaining ingredients, stirring until broth has been absorbed. Spoon into prepared baking dish and bake 1 hour, tenting with foil if top browns too quickly.











Asiago, Bacon and Leek Stuffing





1 loaf Old World Style Asiago Cheese bread


6 strips bacon


2 Tbsp butter


1 large leek, sliced (white and pale green part only)


2/4 cup sliced celery


3/4 cup peeled, chopped carrot


3 cups Swansons Chicken Broth


1 tsp thyme


1 tsp poultry seasoning





Preheat oven to 350 and butter 9x13 baking dish. Cut bread into 1-inch cubes and place on a shallow baking sheet. Bake for 10 minutes to toast, then transfer to a large bowl. Cook bacon until crips in a large skillet. Remove and drain well, then crumble. Remove all but 2 Tbsp fat from skillet, then add butter. Saute leeks, celery and carrots for 7-8 minutes or until softened. In a large bowl, toss together bacon, vegetables and remaining ingredients; mix until broth is absorbed. Turn into prepared pan and bake for 30 minutes.How do you make your dressing for Thanksgiving? I want recipes of individuals please!?
I've been making it this way for years:





Cornbread and Sausage Stuffing





1 (12 ounce) package corn bread mix


1 pound sausage, cooked and drained


1 tablespoon butter


3/4 cup chopped onion


3 stalks celery, chopped


1 teaspoon dried thyme


2 teaspoons ground sage


1 teaspoon garlic powder


1 teaspoon salt


1/4 teaspoon ground black pepper


1 cup chicken broth





One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.


Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.


In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.


In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.


In 1/4 cup increments, add broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).






I usually make a vegetable stock first. Then I make cornbread (jiffy) and mix the two together and add crabmeat. It's absolutely delicious!!





M
dry toast, tear into pcs. add eggs, salt pepper, celery, onions, and chicken broth, mix, stuff into turkey cook with turkey
my great grandmother made with it cornbread %26amp; biscuits

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