Mix-and-Match Corn Bread Dressing:
Prepare recipe as above except use 1/2 of a bread loaf (8 ounces) or 6 cups dry bread cubes. Add 5 cups of 3/4-inch cubed or crumbed corn bread (from 1 prepared corn bread mix). Makes about 11 cups.
Mix-and-Match Rice Dressing:
Prepare recipe as above except use 1/2 of a bread loaf (8 ounces) or 6 cups dry bread cubes. Add 5 cups cooked long grain white rice, regular brown rice or wild rice. Makes about 15 cups.
Or use bread mixture to stuff a 12- to 14-pound whole turkey. To stuff turkey, just before roasting, spoon some of the dressing loosely into the neck cavity of the turkey. Pull the neck skin to the back; fasten with a skewer.Lightly spoon more dressing into the body cavity (no more than 3/4 cup dressing per pound of turkey). Do not pack dressing tightly, or it will not get enough by the time the turkey is cooked. (Transfer any remaining dressing to a casserole dish, adding 1 to 2 tablespoons additional broth, if you like, for a moister dressing. Cover and chill casserole. Add covered casserole of dressing along-side turkey for the last 30 to 45 minutes of roasting or until heated through (center of the dressing should be at least 165 degrees F). Remove dressing from turkey and transfer to a serving dish.Store leftover dressing and turkey in separate containers as soon as possible after serving.