No no no, Gloria. It's just gotta be cornbread stuffing, but absolutely NO sugar in the cornbread. And then add onions and sage and rosemary and thyme. But it's gotta be cornbread. And bits of celery. You're in the south now!
Isn't it funny how the flavor is mostly the same, sage-y, but the ingredients differ from every part of the country. There were times I remember when Mom saved the heels of loaves of white bread for weeks in the fridge, she'd then add them to the holiday stuffing as a 'binder' she said. But it had to be old bread, not fresh, and always just added as an extra to the cornbread blend. I didn't like when she put yeast rolls in, those she'd also saved in the fridge. With them the stuffing had a sweet taste, mostly from the yeast-y flavor, I think.
But no matter where we are from, sage always reminds of those past holiday dinners.
Thanks for the 'yankee' recipe! And you're right, without the sage/onion dressing, it wouldn't be Thanksgiving.
