Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?

We are in Ireland for this holiday, and would love to have a easy, but delicious recipe.Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?
Depending on how large of a recipe you need, this can be adjusted to the amount of people you are serving. I cut mine down to serve five this year and still had a lot--but it is EXCELLENT!





Make two pans of cornbread, (just two packages of sweet yellow cornbread) which can be done the day before if you are pinched for time.





Boil 4-6 eggs and when they are done and cooled, chop up the whites only, disposing of the yolks or using them for something else.





Chop up an apple or pear (green apples and green pears are best), however, you can substitute apple sauce if preferred. (you can gauge this while preparing to see if you want more in it as you go)





You will need 2 cans of Cream of Chicken soup as well, and a tablespoon of poultry seasoning, and two cans (16 oz) of chicken broth.





Beat 2-3 eggs well, and set aside.








Once the cornbread is baked and cooled, set aside, bring the broth to a boil in large pan on the stove. Once it begins to boil, crumble in and stir the cornbread, moving it around constantly so you get equal absorption.





Place the cornbread into a large dish (I use an aluminum roaster) and add the poultry seasoning, cream of chicken, pear or apple (or sauce), chopped egges and poultry seasoning. Once that is mixed, add the beaten eggs. Stir well. Add a few pats of butter to the top of the mixture and bake at 375 for about 45 minutes or until dressing begins to brown and firm up. (check every 10 minutes or so, stirring it and scraping the sides of the roaster pan).





It sounds difficult, but actually very easy and everyone ALWAYS asks for more.


Can anyone give me a really great stuffing recipe for Thanksgiving? Thanks Kay?
Sausage- and-Wild Mushroom Stuffing





Ingredients


1/2 pound ground pork sausage


1/2 cup butter or margarine


3 pounds mixed wild mushrooms (shiitake, portobello, enoki), sliced


1 large onion, sliced


1 bunch green onions, sliced


1 (14 1/2-ounce) can chicken broth


1 (8-ounce) package herb-seasoned stuffing mix


1 poultry herb bouquet, chopped


1/2 teaspoon salt


1/2 teaspoon pepper


Preparation





Brown sausage in a large skillet, stirring to crumble. Drain and set aside.





Melt butter in skillet; add mushrooms, onion, and green onions, and saut茅 until tender. Stir in sausage, broth, and remaining ingredients. Spoon 4 cups stuffing into turkey, if desired; place remaining stuffing into a lightly greased 13- x 9-inch baking dish.





Bake at 375掳 for 45 minutes or until lightly browned.





Note: A poultry herb bouquet contains 2 sprigs each of fresh sage, rosemary, and thyme; 1 teaspoon of each dried herb may be substituted.



My favorite dressing





1 dozen corn muffins crumbled or 2 boxes of Jiffy cornbread cooked and broken into pieces


1 lb. JImmy Dean sage sausage


2 apples, peeled and cut into small cubes


2 celery stalks, diced small


3 carrots, peeled and diced small


1 onion, diced small


2 cloves of garlic, minced


2 cans of chicken broth


butter





In a skillet, cook the sausage over medium heat until brown. Be sure to break it up into small pieces. When the sausage is done, remove it to a dish. Add the celery, apple, onion, and carrots to the sausage grease and cook until the apple and carrots are soft. Add the garlic and cook for a minute more. In a deep baking dish, combine the vegetables, sausage, and bread. Toss to combine. Pour one can of the chicken broth over the top of the casserole and dot the top with butter. Bake covered for about 35-45 minutes on 375. If it seems that it is getting dry, add more broth. Remove the cover for the last 10 minutes to get a nice, crunchy top.
You can find lots of recipes on line. Just key in what you want. Then, you'll have many to choose from.


Check the ingredients to see what you want in it.