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  2. 12 stupendous stuffing and delicious dressing recipes for ...

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    You can save time time by swapping store-bought corn muffins for the corn bread. Bread Stuffing with Turkey Sausage by Katie Workman. Turkey sausage and mushrooms make this stuffing seriously ...

  3. 9 of the best celebrity-chef stuffing recipes to try this ...

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    Drummond's dressing recipe — yes, it's technically called dressing if it's not in the bird — uses cornbread, an Italian bread like a ciabatta loaf, and French bread. The recipe doesn't use ...

  4. Turkey and Cornbread Stuffing with Sun-Dried Tomatoes

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    Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.

  5. These 53 Thanksgiving Classics Never Fail—Here's How To ...

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    Our cornbread dressing has all of the beloved, classic Thanksgiving flavors, plus Italian sausage for a heartier touch. It has a perfect crumbly texture, isn’t dry, and pairs well with all the ...

  6. 10 Classic Southern Holiday Recipes To Make Right Now

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    1. Oyster Dressing. You already know about cornbread stuffing (correctly referred to, when unstuffed into a turkey, as dressing). This low-country-style recipe for oyster dressing can help you be ...

  7. 101 Best Thanksgiving Side Dishes to Transform Your Holiday

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    Get this recipe: Perfect Turkey Gravy. 5-Minute Homemade Brown Gravy. Chad A Elick. ... Get this recipe: Cornbread Dressing. Southern Sausage and Cornbread Dressing. Photo by Alison Ashton.

  8. You Need These 106 Classic (& Not-So-Classic ... - AOL

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    Our cornbread dressing has all of the beloved, classic Thanksgiving flavors, plus Italian sausage for a heartier touch. It has a perfect crumbly texture, isn’t dry, and pairs well with all the ...

  9. Here are 6 Thanksgiving side dish recipes to try, from ... - AOL

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    Yellow cornbread. 2 cups flour. 1 teaspoon baking soda. 1 tablespoon baking powder. 1 tablespoon sugar. 1/4 teaspoon kosher salt. 1 and 1/2 cups Weisenberger yellow cornmeal