Reviewed: Feb. 26, 2012

First time I tried it, so I have nothing to compare it to. But this was really good! I will definitely make it again. I used a sweet Italian sausage.

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Dec. 14, 2011

I've made this two Thanksgivings in a row and one Christmas, and it's ALWAYS a hit! So much so that my sister asked for the recipe and made it for her friends Thanksgiving party. If you don't like traditional stuffing, or just love cornbread, this is definitely the way to go! I made it just as described.

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Reviewer:

migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

Reviewed: Nov. 26, 2011

Fabulous stuffing! Made it for the first time this past Thanksgiving and got rave reviews. I made it a day ahead and then heated it up the day of the holiday. Tends to be on the drier/crumbly side, but my family and I love our stuffing this way. My husband was actually mad there wasn't enough leftovers! Will become a new staple recipe.

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Reviewer:

Lisa D.

Reviewed: Nov. 25, 2011

This recipe did not work for me. Poultry stuffing is ideally a kind of savory bread pudding. There is nothing elegant about it in concept. Its function is to sop up, and hopefully add to, flavorful drippings from the bird. Pepperidge Farm basically got it right years ago. Cornbread, however, is an inferior sopper upper. It is granular, it is sweet, and its down home taste conflicts with the Italian herbs that usually flavor holiday birds. Even augmented here with pork sausage (and, in our variation, with four chopped Granny Smith apples for piquancy and red pepper-eggplant puree for color) it resulted in a stuffing that was mealy or mushy as well as sweet. It was the wrong consistency and the wrong taste.

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Reviewer:

REOlsen

Cooking Level: Expert

Living In: Mclean, Virginia, USA

Reviewed: Nov. 8, 2011

Amazing! I took several of the other reviewers suggestions and used those the second time I made it. It was gone before most of the other dishes on the buffet! YUM!

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Reviewer:

Daisy K

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Valley Center, Kansas, USA

Reviewed: Jun. 4, 2011

Took this to church social, made double batch. Not a crumb left! My mother-in-law, a FAB cook, asked for the recipe. Even my son, who only likes what he likes, thought it looked & smelled good enough to try it. Thumbs up, we have a winner!

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Reviewer:

Kristi

Reviewed: Apr. 22, 2011

I do not recommend this recipe. I did exactly what the instructions said, and it turned out to be a waste of ingredients, money, and time.

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Reviewer:

kurly

Reviewed: Jan. 26, 2011

I used Marie Calanders Corn bread mix and baked the day off. Also used sage sausage and 1can (14oz) of chicken broth. It came out PERFECT. Not dry at all and a little toasted on top. Everyone LOVED it! Finally, I have found the perfect stuffing recipe! Thank you Barbara!

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Reviewer:

LISE03

Reviewed: Jan. 7, 2011

This was a good way to spruce up plain stuffing but I thought it was kind of salty and I tasted the sausage more than anything. Next time I plan on omitting the salt altogether and using half the sausage.

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