Reviewed: Nov. 26, 2009

I made this yesterday. I did make a couple of small changes. I used my recipe to make the cornbread and only used 1 can of chicken broth plus an equal amount of homemade turkey broth. I also added 3 chopped up boild eggs. Turned out nice and moist and very tastey. I also ommited the sugar in my cornbread because this dressing needs to be savory not sweet. I did add sage about 3/4 teaspoon.

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William John

Cooking Level: Intermediate

Home Town: Meridian, Mississippi, USA

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Reviewed: Nov. 24, 2009

Exactly what I was hoping for! Perfect. I changed the soup to cream of celery (I just like it better), and added a teaspoon of sage. I will make this again!

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myndboglyn

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Reviewed: Dec. 26, 2008

I made this yesterday for Christmas and it was pretty good! However, I added 2 cans of cream of chicken, 1 can of cream of mushroom soup and 4 raw eggs (makes dressing creamier). I also used buttermilk in the place of evaporated milk.

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Chasity

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Reviewed: Nov. 24, 2008

I made my own cornbread recipe using buttermilk instead of the one listed. I was afraid I had ruined it because I accidently used the evaporated milk instead of the soup but it still worked and was very tasty.

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Kitty

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Wayland, Massachusetts, USA

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Reviewed: Dec. 19, 2007

I made this for Thanksgiving and my family was skeptical. We have always been a "traditional stuffing" family and not open to change. I made it anyway and now it is a demand for Christmas. It looks really bad when you're making it, but don't be afraid. After it's cooked, it looks alot better and tastes wonderful. I added a little cooked, crumbled sausage. And I would definitely go to the trouble of making the cornbread as stated. Any store bought cornbread would probably be too sweet and ruin the flavor.

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Shelly

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Salida, California, USA

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Reviewed: Nov. 20, 2007

Thank you Mandy!!! I have been looking for this recipe as I lost the instructions for it in a recent move. My family was distraught that I might not be able to make this again!! We've included this recipe in our Thanksgiving menu for almost 20 years.

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MEPETEART

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Reviewed: Feb. 18, 2007

Very easy to make, a little time consuming but well worth it!!!!

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JDC32

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Reviewed: Nov. 25, 2006

This recipe was great. I had to cook the Thanksgiving cornbread dressing for the first time in 20 years (my mother-in-law always did it) and had no idea how to. This was easy to make and tasted great although I did leave out the mushrooms because my husband and son do not like them. I will make this every year for Thanksgiving.

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AWHEEL

Cooking Level: Intermediate

Home Town: Abbeville, Louisiana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 3, 2002

I HAD TO LEAVE OUT A COUPLE OF INGREDIENTS BECAUSE OF MY KIDS...BUT IT WAS FANTASTIC...THE INSIDE WAS NOT MUSHY LIKE SOME DRESSINGS..AND THE OUTSIDE WAS NICE AND CRUSTY...I WILL USE THIS RECIPE FOR GENERATIONS TO COME, THANK YOU....

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PETUNIA0502

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jan. 4, 2002

I didn't like it at all.

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DIWOLYBE

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Reviewed: Dec. 8, 2001

This was my first ever attempt at making dressing. It was delicious and so easy!! The only change I made was cooking the onion and celery in with the cornbread. I remember seeing my mother do that as a child. Of course, hers was NEVER this good!

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