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Cornbread Stuffing With Sausage

Submitted by: sara

The name says it all! Ground sausage is cooked with celery and onions, then baked with cornbread, bread crumbs and chicken broth.

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Jim's Cornbread Stuffing

Submitted by: James R. Bray Sr.

Chopped hard-boiled eggs, black olives, and water chestnuts are tossed with chunks of cornbread, celery, onion and seasonings in this dressing for a 10 to 12 pound turkey.

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Sausage, Bacon, Apple and Cornbread Stuffing

Submitted by: JakesMom311

Home Town: Houston, Texas, USA

A winner at any Thanksgiving dinner, sausage, bacon, apple chunks, mushrooms, celery, onions tossed with cornbread and bread cubes, make this savory stuffing a family favorite.

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Dressing Patties

Submitted by: Karin Christian

Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm!

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Fresh Corn Spoon Bread

Submitted by: Christine L.

This custard-like corn bread is made from yellow corn meal, butter, milk, eggs and whole kernel corn. Serve in place of stuffing with a Thanksgiving meal.

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Grandma's Corn Bread Dressing

Submitted by: Amy

Sage gives this corn bread dressing a wonderful aroma and flavor. You'll want to serve it year after year.

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Momma's Cornbread Dressing

Submitted by: Sherry Wisdom

Fresh baked corn bread is crumbled and added with chopped hard boiled eggs to sauteed onion, garlic, sage and celery. Moisten with chicken and turkey broth and loosely stuff a 12 to 15 pound turkey.

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Cornbread Dressing I

Submitted by: Beth Dillard

In addition to crumbled corn bread and sausage, this unusual dressing calls for baking powder biscuits and chopped hard-boiled egg. Makes enough to stuff a 10 to 15 pound turkey.

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Apple Pecan Cornbread Dressing

Submitted by: Walsie

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. 2 teaspoons dried parsley flakes can be substituted for fresh parsley.

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Mom's Delicious Oyster Corn Bread Dressing

Submitted by: Jessica

Crumbled cornbread is mixed with sausage, oysters, and a mashed sweet potato in this yummy dressing!

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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.

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Grandma 's Egg Custard Pie

Submitted by: Marles Riessland

Once you taste this pie you 'll know why this is a blue ribbon winner. The custard is sweet and creamy and bakes up perfectly. The crust stays flaky and delicious. Garnish with freshly grated nutmeg.

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Bill Clinton's Lemon Chess Pie

Submitted by: Carolyn

Lemon juice and the grated rind of three lemons make this chess pie divine. It 's filling is sweet and gooey, and it cuts like a dream.

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Lemon Square Bars

Submitted by: Ralph

A traditional lemon bar. These can be dressed up by adding a layer of meringue too!

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Custard Cups

Submitted by: Ruth Andrewson
Provided by: Simple & Delicious

Now you can enjoy homemade custard without the fuss. 'This is one of my favorite desserts,' says Ruth Andrewson. 'You can serve it warm or chilled and top it with berries, fruit or whipped cream,' she suggests from her home in Peck, Idaho.

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Boiled Custard

Submitted by: Angela

This straight-forward preparation of a simple pudding produces a smooth, comforting concoction which is delicious served warm or cold.

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Southern Boiled Custard

Submitted by: Cathy

A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.

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Boiled Custard II

Submitted by: Brenda

My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon.

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Baked Custard for Two

Submitted by: Alpha Wilson
Provided by: Taste of Home

Alpha Wilson, a field editor from Rosewell, New Mexico, shares a sweet treat she and husband Thomas (pictured at far right) enjoy frequently--Baked Custard for Two.

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Get-Well Custard

Submitted by: Ruth Van Dyke
Provided by: Taste of Home

Whenever a friend or relative was ailing, my mother-in-law would bake some fresh custard and take it along when she visited. Because she brought folks this special treat so often, our family began calling it 'get-well' custard!

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