yep, I use a recipe handed down on my wife's side of the family ... her grandfather on her dad's side passed down to my mother in law, passed down to me and I am working on passing it along to my daughter. Sounds similar except I cook the onions in the dressing, both sweet onion chopped up and green onion chopped up, uses a lot of stock/broth to where its really soupy to start, stirring half way thru the cook cycle. Corn bread, biscuits and/or rolls, black pepper, red pepper, rubbed sage and a secret ingredient that takes it way beyond anyone else's dressing, a raw egg or two depending on size of batch. ... I have been sworn to secrecy though on that one ingredient.
"everyone that lives dies but not everyone who dies lived..."