Stuffing Vs. Dressing

Whether you're a fan of the classic bread stuffing or the Southern cornbread dressing, this dish has got you covered for a scrumptious side at your festive feast.

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C) if making dressing.

2. 2

   Preheat the oven to 325˚F (160˚C) if making stuffing.

3. 3

   Crumble the cornbread and biscuits into a large bowl. Set aside.

4. 4

   Thinly slice the sage and set aside.

5. 5

   Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.

6. 6

   Add the onion and celery, and cook until softened, 5-7 minutes.

7. 7

   Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.

8. 8

   In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.

9. 9

   Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.

10. 10

    If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.

11. 11

    If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).

12. 12

    Serve warm with your favorite Thanksgiving dishes.

13. 13

    Enjoy!

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