Reviewed: Jul. 26, 2009

Outstanding! My whole family (even picky mom, the dressing expert) loved this. I also added a tsp of poultry seasoning as well as some diced chicken breast I had boiled in the chicken broth. Thank you for the great recipe.

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Reviewer:

Lena Edwards

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Reviewed: Apr. 21, 2009

Add 1 teaspoon of poultry seasoning, extra celery and only add 4 cups of broth. With these changes, excellent recipe.

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Reviewer:

KP5

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

Turned out great. I made this for thanksgiving and all agreed it was a keeper. I used Grandmother's Buttermilk Cornbread recipe from this site. It was a little too sweet, next time I'll reduce the sugar. I used a 10 x 15 pan, next time I'll try a 9 x 14.

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SARAHMC

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Reviewed: Nov. 24, 2008

Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy!

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Reviewer:

Roger D.

Cooking Level: Intermediate

Living In: Chattanooga, Tennessee, USA

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Reviewed: Dec. 5, 2006

This is a fantastic recipe. I put 2 cups less broth and only 2 eggs to make it a little drier.

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Reviewer:

Mrs. Al

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Reviewed: Nov. 20, 2006

This is yummy. I did however add more sage, because my family loves it really full of sage. But that is our family's opinion, and I think this would be great without the addition.

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Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 1, 2002

I made this recipe for Thanksgiving dinner and my family loved it. I did, however add more onion and celery to the recipe to better suite my family's taste. I will definitely be making this dressing for Christmas dinner also.

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