Two things?

1. The richer the stock, the richer the dressing.

2. The dryer the bread, the more stock it will take.

3. It's difficult to use too much black peppe.

I now have my bread out of the freezer and drying. I saved leftover cornbread, and hotdog buns.



Anyone have anything new to add?

yep ... will be starting the process in the morning with about 3-4 double pans of cornbread (already in the freezer).

Cook your onions for the dressing in the cornbread. Agree on the black pepper

Butt load of eggs and onion

I will put mine in the oven on warm for an hour or two.

3 boxes of Jiffy Corn muffin mix cooked in cake pan. Crumble cornbread up and add 2 Tablespoons of ground Sage. Salt to taste and lots of black pepper. 2/3rds of a yellow onion diced small. 3 cans of Swanson Chicken broth. One egg mixed up good. Mix it all well. Pour back in cake pan and bake at 350 for about 45 minutes or so until firm. Simple and easy and makes for dang good dressing.

2 regular pans and 2 double pans of cornbread, crumbled, 4 biscuits and one slice of white bread ...
black pepper, chili powder and sage.

1 large white onion, chopped, 6 green onions finely chopped, ~14 cups chicken broth, fine tune taste then add in 2 stiffly beaten eggs, into oven 325 for about a hour, stir, then back into the oven for another 20-30 minutes.

finished product partially gone

I hate to say it but the best recipe I have is one I picked up at HEB years ago on an end cap recipe card ... I've been making it of almost 20 years and its a huge favorite every year!

After I slice and debone turkey I throw bones in a pot with water and make stock from bones and along with stock that you get from cooking turkey, that is enough to make dressing. Much better than canned chicken stock.