Reviewed: Nov. 23, 2010

This is a wonderful "base" recipe. I used 5 cups of cornbread and then added 4 cups of fresh cubed walnut honey wheat bread. I also sauteed 3/4 shredded carrots with the sweet onion and celery (also used the green tops). For those that do not like pecans (mostly the children), I left those and the green onions out of the recipe. Add additional chicken broth as the dressing cooks (if needed)

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Reviewer:

the country cottage

Cooking Level: Intermediate

Reviewed: Jun. 5, 2009

This recipe was pretty good. If I make it again instead of pecans I'm going to add almond slivers and also a little bell pepper. I was hoping it would be a little bit more like my grandmother's home made dressing, but it was still pretty good regardless.

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Reviewer:

Laura

Cooking Level: Expert

Living In: Spring City, Tennessee, USA

Reviewed: Apr. 27, 2008

very very good remind me of my dads xmas dressing.

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3 users found this review helpful

Reviewer:

Foodie Family

Cooking Level: Expert

Reviewed: Nov. 22, 2007

Great recipe, we enjoyed it

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Reviewer:

Amy M

Reviewed: Mar. 2, 2007

My family enjoyed this dressing very much. However, we felt like something was missing. Next time I will add some green bell pepper and more black pepper - that may just be a southern thing though.

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Reviewer:

camillecorrero

Reviewed: Nov. 20, 2006

This was so tasty, almost exactly the way we have alwasy prepared dressing. I am so not a fan of that store bought stuffing and this will be a wonderful little twist on our old dressing for Thanksgiving...Thanks.

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4 users found this review helpful