Using poultry seasoning is using SAGE. It is the main ingredient of poultry seasoning.

Sage makes the dressing. No sage! No dressing! Can use both (poultry seasoning) but must use sage! White bread must be toasted in oven -- first. Then added to cornbread & other ingredients. Overall good recipe.

One thing I've learned to add extra eggs to my cornbread when I'm cooking it, then I don't add extra extra to the dressing. So when you are making the dressing you are able to taste test before cooking and not be afraid of raw eggs! Works!

I add butter: 1/2 cup of butter, chopped liver and gizzards.

Tip: mix everything together except eggs first and taste it. If it ain't right yet fix it. Then add them eggs.
Also... Bells Seasoning is awesome in it. It has a blend of all good stuff. It just may be hard to find.

Outside of cornbread whatever type bread you use is up to your taste. Use whatever you got laying around. I've even put some light rye in before and it had everybody's tongue smacking their lips off.

God bless everyone this holiday season.

I always taste as I go - if it isn't good I make adustments!

Born and raised in Florida, my mother, grandmother, sisters all use cornbread.

Double the white bread. However, you should set the white bread out for a couple of days and let it get slightly stale. Jiffy cornbread mix is an easy way to make consistent cornbread for the dressing and the sweetness smooths out the sage.

The key to good cornbread dressing is it has to start out with good cornbread if you can't make good cornbread the dressing will taste bad.

Try browning a roll of Bob Evans Sage sausage and add it to the mixture... promise you'll be pleased

I love this recipe. It taste very similar to my aunt's who passed years ago. I always saute the onions and celery first I also add bell peppers I love using different colors. A must is using the drippings from the turkey and cream of chicken/mushroom soup.

We use the turkey neck and bag of sweetmeats (gizzards) and boiled eggs for our gravy.

Just wash good, cut gizzard up, boil the dickens out of it. Remove neck bone. Add 2 packages of Turkey Gravy, add salt and pepper makes great gravy for dressing. We use it on the dressing not the turkey. Mostly because if we don't buy a Butterball at Thanksgiving we inject our turkey. We also have cranberry sauce for those who don't like gravy.

Homemade buttermilk biscuits crumbled along with the cornbread is the best. I prefer Jiffy because the sweetness is a great contrast with the sage.

Instead of bread crumbs to supplement our cornbread we use crumbled toast and 1 package of seasoned dressing prepackaged, nix the milk and use a stock and butter combo.

I must agree with Linda from Texas. My grandmother made killer dressing, and she added dry, crumbled white toast and Pepperidge Farm Seasoned Stuffing Mix. I NEVER use sage since I think it ruins the dressing. Use poultry seasoning instead but don't overload the mixture with it.
Optional: My grandmother's cook added a quart of raw oysters for oyster dressing, a truly Southern dressing.
I have added a pound of cooked, crumbled sausage.

I couldn't agree more with you about the sage. Use Poultry Seasoning instead.

This is exactly how I have made my dressing for years and is always good!

I have made good dressing one time, and I forgot what I did, lol. But I prefer bread crumbs instead of white bread.

I'm a southerner. Myself and everyone I know in the South uses only cornbread for their dressing!

Agreed, cornbread is the main ingredient, but I also use stale white bread & cooked biscuits in mine. Saute onions & celery before adding. You must use sage & poultry seasoning if you want it to be good :> I use a lot more of each than what is called for in this recipe. I have never used milk, only chicken broth from the hen that I boiled & also add the shredded hen to the dressing.

I use bread crumbs as well. I think that it adds more flavor to the dressing. Also, I use lots of sage in addition to the other seasonings. Dressing is a matter of taste. My Mother does not use bread crumbs or white bread. I think that she makes the best dressing in the world.

My grandmother's cook made two pans of dressing. One with oysters and one without oysters. They were both devoured every Thanksgiving and Christmas!