Ok - this has generated a lot of thought on my part. We (read "my husband") make a cornbread, rice, pork sausage dressing to accompany our turkey. Family members fight over it and its hard to imagine leftovers for experimental loaves of bread. But... we LOVE the recipe for Struan bread (which contains flour, cornmeal, oatmeal, rice, etc) published years ago in the Baking Sheet. A toasted slice with a scrambled egg on top is a favorite breakfast. So now - why not alter the flavoring of our struan loaf to taste like our beloved Thanksgiving dressing - breakfast now has a sausage patty on top. I'll be experimenting with that... Sounds delicious to me! Please let us know how your recipe turns out!-Jon Just be sure not to let the dressing sit too long at room temperature as you make the bread; and keep baked bread refrigerated, OK? Enjoy! PJH

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