They are all good, but being from the south, I serve cornbread
dressing at Thanksgiving.

Here are a few recipes; Cornbread Dressing, Cornbread & Venison
Dressing, Apple Pecan Cornbread Dressing, Heloise's Cornbread
Dressing.

Becca


Cornbread Dressing

1/2 cup vegetable oil
2 cups cornmeal
2 cups flour
2 tablespoons baking powder
4 teaspoons sugar
Salt to taste
2 eggs, beaten
2 cups whole milk or 1 cup milk and 1 cup water
3 cups chopped onion
3 cups chopped celery
1/2 pound unsalted butter (16 tablespoons), divided
1 tablespoon olive oil
1/2 to 1 cup fresh sage, chopped
Ground black pepper to taste
3 cups turkey stock

To make cornbread , heat oven to 450 degrees. Heat
vegetable oil in 9-by-13-inch metal baking pan in oven until
very hot. In a large bowl, combine cornmeal, flour, baking
powder, sugar and salt. Stir in eggs and milk; then pour hot
oil into batter and mix. Pour into the pan; bake 20 to 25
minutes or until golden.

To make the dressing, reduce oven temperature to 350 degrees.
Crumble cornbread into a large bowl. Saute onion and celery in
12 tablespoons butter and the olive oil until soft; add to
cornbread. Add sage, salt and pepper to cornbread mixture;
place in a 9-by-12-inch glass baking dish.
Melt remaining 4 tablespoons butter; drizzle over cornbread .
Spoon turkey stock over cornbread . (Dish can be prepared a day
or two in advance up to this point. Refrigerate, then bring to
room temperature before baking.) Cover with foil, and bake 20
minutes; remove foil, and bake another 10 minutes, until
brown. If dressing seems too dry, drizzle with more stock and
butter. Makes 12 to 14 servings.


Cornbread and Venison Dressing

4 tablespoons butter
1 large onion, diced
1 green bell pepper, diced
3 stalks celery, diced
4 garlic cloves, diced
2 cups turkey or chicken stock, more if needed
1 tablespoon chopped fresh thyme
1 teaspoon rubbed sage
1 tablespoon chopped parsley
8 cups day-old cornbread , cubed
2 eggs
2 cups cooked and diced venison sausage

Preheat oven to 350 degrees. Melt butter in stock pot;
saute onion, bell pepper, celery and garlic just until tender.
Add stock, thyme, sage and parsley. Remove pot from heat; add
cornbread and eggs until cornbread soaks up liquid. Add more
stock if mixture is still dry. Fold in venison sausage.
Transfer to lightly greased casserole or baking pan. Bake 30
minutes, or until top is golden brown. Makes 10 to 12
servings.


Apple Pecan Cornbread Dressing

1 (16 ounce) package dry cornbread mix
1 (8 ounce) container herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground ginger
3 /4 cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
1/2 cup chopped pecans
2 cups apple juice
3 eggs, beaten

Prepare cornbread according to package directions;
cool and crumble. Preheat oven to 350 degrees. Butter a
3 -quart casserole dish. In a large bowl, combine cornbread,
stuffing mix, parsley, salt and ginger.

In a heavy saucepan, melt butter and saute celery and onion 8
to 10 minutes or until tender. Add to cornbread mixture; mix
well. Stir in apples, pecans, apple juice and eggs. Toss
lightly. Spoon dressing into prepared casserole. Bake 30 to 35
minutes. Makes 6 to 8 servings.


Heloise's Cornbread Dressing

1 cup broth (see note)
6 to 8 slices stale bread, torn into pieces
1 1/2 cups packed crumbled corn bread
1 stick butter or margarine
1/2 cup chopped celery
1/2 cup to 1 cup chopped onion
2 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon poultry seasoning
1 tablespoon dried sage, crumbled

In a large bowl, pour broth over bread pieces and corn
bread. Heat butter in a small skillet over medium-high heat.
Saute celery and onion until tender. Add them to bread mixture
along with eggs, salt, pepper, poultry seasoning and sage. Mix
well.

Note: Make broth by cooking turkey giblets and neck in
water with seasonings of choice. You may also use canned
chicken broth or chicken bouillon.
Dressing also may be cooked separately from turkey. To cook
separately, place in a buttered casserole and bake at 350
degrees 30 minutes or until lightly brown on top.