Reviewed: Mar. 23, 2008

this recipe was great. i was a little skeptical at first cause i've never had cornbread stuffing before. i didn't stuff the turkey though. i used it as a side dish. i had to cook it longer so that it would firm up and i wanted to make sure the eggs were done. i baked it in a casserole dish for about an hour longer. this was a huge holiday hit. i would definitely make this again next year. forgot to say that i used store bought cornbread to save time and i only used 5 eggs.

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JUNGLAT


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Reviewed: Mar. 14, 2008

I recently tried this recipe for a galatine (deboned whole chcken). The spice mixture looked similar to my Blackened Spice mixture, which i seem to have on hand more often than not. This saved a step, adjusted amounts and voila RAVE REVIEWS. Thanks

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OneOfTwo


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Reviewed: Dec. 31, 2007

Excellent! This recipe makes a HUGE amount! I made it much easier by using a box mix for my cornbread (2 boxes for this stuffing). I also added Italian sausage for flavor and because my husband thinks everything is better with sausage! I served this at Thanksgiving this year and was very impressed. It also reheats well. This will be my staple for the years to come. Thank you!

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Dave & Mary Lynn

	Cooking Level: Intermediate Living In: Wilmington, North Carolina, USA
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Reviewed: Dec. 21, 2007

This was a delicious stuffing. Even though the list of ingredients is extensive, I am making it again this year. Worth the work. I feel it had an authentic creole taste.

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MRS_TWYLA

	Cooking Level: Intermediate Home Town: Bowie, Maryland, USA
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Reviewed: Dec. 20, 2007

I really loved this recipe, I tweaked it by using a pinch of cayenne pepper and I was a cup short with the buttermilk so I substituted reg. milk by adding a Tbsp of fresh lemon to sour it. I can easily see myself creating a variation with turkey meat. The cornbread portion of the recipe was good solo as well it was a nice change from the sweet cakelike cornbread I've been eating all these years

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sharon b

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Dec. 3, 2007

Wow! This stuffing has such amazing flavor and color! I lessened that number of eggs at the end the second time I made it, and I liked it a little better. My husband had me make it 2 weeks in a row!

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wannabe-p.chef


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Reviewed: Nov. 26, 2007

This recipe totally rocks!!! I used 1 teaspoon of cayenne pepper and added 1 cup celery in place of the green chile peppers. Everone loved it and asked for the recipe. I also made it the day before and heated it up in a crock pot. It worked out great and I had plenty of oven space for other things.

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heather

	Cooking Level: Intermediate Home Town: Grand Rapids, Minnesota, USA
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Reviewed: Nov. 18, 2007

i've been using this recipe for three years and just noticed i'd never thanked the creator. we LOVE this, but do cut back on the spices. grandsons tastebuds are too sensitive for all that hot. cut it by about half, but still the finished product is just wonderful. i make it the day before and rewarm in a crockpot. have trouble keeping my family from dipping into the pot before dinner is served. thank goodness this recipe makes a lot.

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d newman

	Cooking Level: Intermediate Home Town: Sioux City, Iowa, USA Living In: Holiday Island, Arkansas, USA
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Reviewed: Nov. 6, 2007

Decent recipe, but even better with 10-12 ounces of andouille sausage. Process in food processor and add to this recipe and cut the sugar...that stuf'll kill ya.

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RICHBEST


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Reviewed: Aug. 31, 2007

This was a hit at my 2006 Thanksgiving. It's hot & spicy, but very very tasty. A little goes a long way.

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susan

	Cooking Level: Intermediate Living In: Antelope Valley, California, USA
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Reviewed: Aug. 8, 2007

My husband doesn't eat stuffing and even he loves this. I use only 5-6 eggs.

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MrsADS


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Reviewed: Jun. 29, 2007

I FOUND THIS RECIPE 2 YEARS AGO AND NOW I USE IT EVERY HOLIDAY. I CUT BACK ON THE HOT INGREADIENTS, FOR SOME IT WAS A LITTLE SPICY. IM GLAD I FOUND THIS ONE

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linda


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Reviewed: Jan. 17, 2007

made this as part of my cajun thanksgiving. Worked well with the fried turkey but was nothing we would make again. Made a TON! Threw out half of it.

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V. Strickler


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Reviewed: Dec. 7, 2006

Great recipe! I cut the hot sauce and green chilli peppers and it came out spicy but delicious. I boiled the turkey neck and gizzards with some seasoning, then cut it into small pieces and added it into the stuffing. I also added some turkey drippins since I cooked it in the oven and did not stuffed the turkey with it. Everyone love it. Will definetely do again. Thanks.

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Arty

	Cooking Level: Intermediate Living In: Miami, Florida, USA
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Reviewed: Dec. 3, 2006

Being born and raised in New Orleans, I was excited about this recipe. However, I was very disappointed. The cornbread itself was pretty good, and the seasonings were okay. But the texture of the dressing was awful. I couldn't think of how to describe it until I read someone else's review saying it was like oatmeal. Exactly! Gummy. I like a more grainy texture. Sheesh, I hate being the "Debbie Downer."

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Kim B.


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Reviewed: Nov. 27, 2006

Great flavor, it feels like a real accomplishment after you've made this and sat down to eat it. We did hold back a bit of the jalepeno, not much, though. It was the perfect spiciness and the stone ground corn meal makes for a great base.

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S. W.


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Reviewed: Nov. 26, 2006

Way too many spices for one dish. If you like spicy then give it a try but for my guests that I served for Thanksgiving this year they were not too impressed.

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ATARAWALI

	Cooking Level: Expert Living In: Fort Washington, Maryland, USA
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Reviewed: Nov. 25, 2006

This recipe was AWESOME! My in-laws loved it and they are very picky eaters. I have never tasted a stuffing so full of rich flavor and texture. I put everything into the stuffing that the recipe called for and I also added a little sage and some boudin. I also did not stuff a turkey with it. I put the stuffing into a large roasting pan and cooked it in the oven on 350 for about 1 and a half hours. I will be making this recipe for years to come.

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