Southern Sausage Herb Dressing (stuffing)

This is essentially my mom's traditional dressing (our family dresses, we don't stuff) recipe which is essentially her mom's which is essentially her mom's. This is probably the first time it's ever been written on anything other than a scrap of paper or recipe card or whispered across a kitchen counter. We don't like sweet stuffing, so there's no fancy fruit in here. But you can play around with it all you like. Over the years, I've experimented with adding cranberries, switching the walnuts with chestnuts, or other fads. But I always come back to my roots. The main difference from our absolute traditional recipe is I use the combination of cornbread and white/wheat breadcrumbs. This does give an ever so slight sweetness. The more you use, the sweeter and softer it is. I use a ratio of probably 2:1 white to cornbread. We make it dense so it stands up to liberal gravy application and slices nicely for leftovers. You can certainly use this to stuff if that's your druthers. Just keep the broth level low so it stays dense and doesn't turn to soup in the venerable bird. Enjoy it or don't. Just don't be judgey.

Good

% Daily Values based on a 2,000 calorie diet