Turkey Stuffing Recipes for Thanksgiving

I saw this cornbread turkey stuffing recipe on Paula Deen's cooking show and jotted it down. It's really hard to go wrong with any recipe from Paula Deen, let alone a Thanksgiving recipe. And if you're ever in Savannah, make sure that one of your stops is her restaurant, Lady and Sons. The food is not to be missed. Anyway, here is Paula Deen's recipe for cornbread stuffing for Thanksgiving, Christmas, or anytime. I have added some additions of my own. Feel free to experiment if you wish.

Traditional Cornbread Stuffing for Thanksgiving - Enough to stuff a 14-15 pound turkey
Cornbread (Make with the recipe that follows)
1/2 loaf of white bread (dry in oven first at about 200 degrees Fahrenheit for about 15-20 minutes)
1 sleeve saltine crackers
1/2 cup butter
2 cups chopped celery
1 large chopped onion
7 cups chicken broth (about 4 cans)
1 tablespoon poultry seasoning (Paula says optional; I say it's a must)
1 teaspoon salt, or to taste
1 teaspoon sage (Again, Paula says it's optional; I say add it.)
Pepper, to taste
(I also add 3/4 teaspoon each of rosemary and thyme)
5 beaten eggs

Mix crumbled up cornbread, crackers, and bread in a large mixing bowl.

After melting butter over medium heat, add the chopped up celery and onions. Cook for about 7 or 8 minutes, until onions become soft and transparent. Add this cooked mixture to the cornbread mixture in the bowl.

Next, add the chicken broth. Mix well and add all of the seasonings except the salt and pepper. Add salt and pepper to taste next. Then add the eggs and mix the ingredients well.

Arrange mixture in a greased baking dish. Bake in a preheated 350 degrees Fahrenheit oven for about 45 minutes.

To make the cornbread for the Cornbread Stuffing Recipe- (Makes enough for 6 people)
1/2 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
3/4 cup buttermilk (or use 2 teaspoons of lemon juice or vinegar plus enough regualr milk to equal 3/4 cup)
2 tablespoons cooking oil (not olive oil)

Mix all ingredients well. Pour into a greased baking dish, such as a pie dish.

Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes. Let cool before crumbling for stuffing or cutting into squares to eat.

Note- Make sure that both the cornmeal and flour used for the cornbread are both self-rising or your recipe will not turn out correctly.

I don't know which version I like better, cornbread oyster stuffing or bread oyster stuffing for Thanksgiving. So I decided on this Thanksgiving stuffing recipe which can use either one.

If you've never tried oyster stuffing for Thanksgiving (or anytime), you don't know what you're missing. It's delicious. My stepdad was raised on it and convinced Mom to make oyster dressing one year for Thanksgiving. I liked it better than Mom's traditional turkey stuffing recipe, but I never told her. So give this turkey stuffing recipe a try if you're looking for something new and delicious to add to your Thanksgiving menu.

Traditional Oyster Stuffing Recipe for Thanksgiving- Serves 8 and will stuff a 13-14 pound turkey

1 loaf white bread (or pan of cornbread, crumbled)
1 pint raw oysters or 2 (8 oz) cans oysters, chopped and drained (reserve juice if desired)
1/2 cup butter
2 cups chopped onions
1 cup finely minced celery
1 cup chicken broth
2 beaten eggs
1/4 cup fresh chopped parsley (optional)
1 teaspoon poultry seasoning
1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon salt, or to taste
3/4 teaspoon pepper, or to taste
1/4 teaspoon nutmeg

If using bread, toast the loaf of bread in a 200 degree Fahrenheit oven until golden and firm, about 20 minutes. After toasting, cut or tear into small pieces. Use all of the bread, including the crusts.

Melt butter on medium heat. Add onions and celery and cook until soft, about 5-7 minutes. Remove from heat and add the bread and oysters. Mix with a fork. Next, add the spices. Stir in the chicken broth. For more oyster flavor, substitute some of the broth with reserved oyster juice. Add the eggs. Mix well.

Stuff inside the turkey. Or cook the oyster stuffing separately in a greased uncovered casserole dish. Use a preheated 350 degrees Fahrenheit oven for approximately 30-35 minutes, or until it forms a crust.