For your enjoyment, my family dressing recipe, because "stuffing is evil"- Alton Brown.
Turkey and Turkey Dressing from Gram Freitas, Bon Appetit, Dorothy Hare 1959 dressing recipe and Nancy Freitas Fischer.
Make a recipe of cornbread the day ahead of time. I use jiffy package – quick and easy.
Boil the giblets, neck and whatever organs you want in water to equal cups of broth (or you can use stock .. like TJ chicken stock in a box)
Break up the corn bread and mix into the dry bread cubes
Beat the eggs, melt the butter, chop the veggies and olives
For a 10 – 12 # turkey use 1 qt dry bread cubes
Add 3 beaten eggs
1 C chopped onion
¼ c melted butter
2 cups buttermilk
Add ¼ teaspoon pepper
1 ½ teaspoon salt
2 teaspoons poultry seasoning
½ Sage (3 X more if using fresh)
Add 1 ½ cups of broth * (when mixed the dressing should be moist, if not add more broth or buttermilk)
½ - 1 cup of diced celery
1 c sliced fresh mushrooms
Bake in a sprayed casserole ~ 30 minutes until internal temp 165 degrees. Check to be sure at 15 minutes that it’s not too dry.
Shortcut: Stovetop cornbread stuffing mix. Saute the onion mushrooms and celery. Usually you don’t have to add seasoning, but taste it.