Some old-fashioned stuffing recipes are old-fashioned cornbread stuffing and Paula Deen's good old country stuffing. To make cornbread stuffing, combine all of the ingredients into a 9-inch by 4-inch loaf pan. Deen's stuffing recipe uses dried bread and sausage.
Make old-fashioned cornbread stuffing by crumbling 2 cups of cornbread and 1 cup of toasted croutons. Put these ingredients in a bowl with 2 tablespoons of crumbled sage, 1 teaspoon of thyme and 1/2 teaspoon of cayenne pepper. Chop up 1 cup of onion, 1 cup of red pepper and 1 cup of celery. Add these into the bowl with one egg and 1 cup of chicken stock. Stir in 1 cup of pecans and 1 cup of cranberries. Sprinkle in cardamom, curry powder, cumin powder and turmeric powder to taste. Put the cornbread mix in a loaf pan and bake it for 45 minutes at 355 degrees.
To make Deen's good old country stuffing, crumble two loaves of dried white bread with 2 cups of cooked white rice and one sleeve of saltine crackers. Cook 1 pound of breakfast sausage in a skillet until it turns brown, then add 2 cups of chopped celery and one chopped onion to the skillet. Pour 7 cups of chicken stock in the bowl, then add 1 teaspoon of sage and 1 tablespoon of poultry seasoning. Put three beaten eggs and 1/4 stick of melted butter in the bowl. Pour the stuffing into a greased pan, and bake it for 45 minutes at 350 degrees.