The phrases “holiday dinner” and “low-fat” are seldom used together, unless Rebecca Baird’s corn bread stuffing is on the menu. Made with turkey sausage, herbs, fruit and veggies, this recipe lets you enjoy all the trimmings without the guilt, notes the field editor from Salt Lake City, Utah.
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made.—Patty Kierce, Weir, Texas
Being from California, my family has always been big veggie eaters. I wanted to share a little taste of home with my in-laws so I created this dish for Thanksgiving. You don't have to let it sit overnight, but it's a nice make-ahead option and the flavors mesh more that way. —Patricia Broussard, Lafayette, Louisiana
"THE DRESSING was always my favorite part of the meal. I can still smell the wonderful aroma that filled the house while the turkey roasted in our wood stove. We could hardly wait to sit down and eat!"
“This mouthwatering and slightly sweet recipe was my mother’s, so it has to be at least 65-70 years old,” writes Karen Andrews from Arlington, Texas. “It’s just not Christmas at our house without this favorite dressing...and it goes great with goose, too,” Karen adds.
At her home in Carrollton, Missouri, Ruby Harman dresses up stuffing mix with pork sausage and jarred mushrooms to create this in-a-dash dressing. The hearty side dish is terrific with chicken, turkey or pork.