These turned out absolutely fantastic. I made some modifications though by omitting the tomatoes and adding finely diced onion, celery and carrots. I first seasoned and browned some neck bones in a cast iron skillet and then the onion, carrot mixture. I used one cup of chicken stock and 4 cups of water and threw it all in the crock pot. Started it out on high for and hour and then reduced it to low for another 3-4 hours. It was SO good and was just like my grandmother from Mississippi used to make. Served it over rice and my Italian hubby and 2 year old loved it.

Reviewed On: Jan. 16, 2009

I just made these with my 2 year old and they were absolutely AMAZING!! I changed a few things. I added 1/2 teaspoon salt and used all butter, no shortening. I also made it in a 9x13 pan. Perfect, not too sweet so soft and crispy on the edges. I will make this again as a birthday "cake" for my husband since we don't really like regular cake with frosting.

Reviewed On: Jan. 6, 2009

Perfect recipe to recreate my grandma's dressing. My husband, who has never had cornbread dressing before, loved it and so did my 2 year old. I added fennel and carrots diced finely as well and the flavor and texture was awesome.

Reviewed On: Dec. 31, 2008