Reviewed: Jul. 7, 2008

This was a little dry, but had great flavor.

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Amber

	Home Town: Manhattan, Illinois, USA
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Reviewed: Jun. 20, 2008

This is a good basic recipe; but I tweaked as well to my liking adding 1 can of cream of celery soup and 1 tea. poultry seasoning as others suggested. Cut back on one package of corn bread mix, sage, and only used 1 can of chicken broth and used a cake pan to bake. Next time will cook 10-15 minutes longer though then original recipe instructs b/c of modifications (denser). Tried to make using another recipe before, but now I definitely have a keeper.

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SMURPHETTE75

	Cooking Level: Intermediate Home Town: Durham, North Carolina, USA Living In: Atlanta, Georgia, USA
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Reviewed: Mar. 24, 2008

Good basic recipe overall, and I will be making more of this, and making some modifications to it. I would add a little more celery and onions in the future. I added 3 eggs instead of 2. Be sure to chop the eggs small enough because if you don't, the rubbery texture is more pronounced than when the eggs are chopped into smaller chunks. :) And finally sprinkle more sage on the top before baking it because my bf loves sage. Have fun modifying it to suit your taste!!!

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Ch1215

	Cooking Level: Intermediate Living In: Ruston, Louisiana, USA
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Reviewed: Mar. 11, 2008

Yum! This was great. It had the sweetness I was looking for with the cornbread, and just the right amount of spice to counteract it. One thing I changed; for the first time, I used only one tablespoon of sage, since I didn't know how I would like it. It was perfect. Just use a little less like I did if you don't want it to overpower the other flavors like the onion and celery.

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Zsazsa Gardea

	Cooking Level: Expert Home Town: Sacramento, California, USA Living In: Surprise, Arizona, USA
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Reviewed: Jan. 29, 2008

This recipe turned out really well. i used it for the first time on Thanksgiving 2007. Before, dressing in my home was awful. I will continue to use this recipe!!

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Kim

	Cooking Level: Intermediate Home Town: Daphne, Alabama, USA Living In: Mobile, Alabama, USA
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Reviewed: Jan. 18, 2008

This is a great recipe! I doubled the recipe, as I feed a crew of hungry guys. I added a can of cream of celery soup, a little extra sage, garlic powder and shredded turkey, I also added more broth, per other reviews. I'll definitely be making this one again! Thanks for sharing.

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love2cook

	Cooking Level: Expert Living In: Neosho, Missouri, USA
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Reviewed: Jan. 3, 2008

I made this for Thanksgiving and my husband inhaled it. He's asked that I make it more often.

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Colleen

	Cooking Level: Expert Living In: Shreveport, Louisiana, USA
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Reviewed: Dec. 31, 2007

Yummy! Just like Grandma's. No changes made or needed (except making a double batch).

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RaeMama71


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Reviewed: Dec. 25, 2007

I love this recipe - and I used Jiffy mix and it turned out great. My husband doesn't like sage and I don't like celery, so I eliminated these and it still turned out fantastic. I used dried onions instead of fresh (the kind you get in the spice aisle) - I find this gives great flavor without the soggy onion bits. I used one can (2cups) of chicken broth, but wish I would have used a bit more - I like my stuffing moist. This is a keeper~!

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snowbunny33

	Cooking Level: Intermediate Home Town: Royal Oak, Michigan, USA Living In: Amherst, New York, USA
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Reviewed: Dec. 11, 2007

Pretty good, as close to my Grams as I've found. More liquid does need to be added mine was just a little dry and I followed directions exactly. I will make it again for christmas with a few adjustments and let ya know!!

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MamaGirl

	Cooking Level: Intermediate Home Town: Glendale, Arizona, USA Living In: Avondale, Arizona, USA
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Reviewed: Dec. 9, 2007

Took it out a few times while it was cooking to stir it around (per others advice) and it came out excellent.

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tubeater

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Roanoke, Virginia, USA
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Reviewed: Dec. 9, 2007

I will never buy box stuffing again. This is a Thanksgiving must.

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Dora


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Reviewed: Dec. 7, 2007

Great recipe ! Just like my grandmother used to make. I did add a few boiled eggs and it turned out wonderfull.

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grwflwrs

	Cooking Level: Intermediate Home Town: Irmo, South Carolina, USA Living In: Georgetown, Kentucky, USA
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Reviewed: Dec. 6, 2007

The only thing I do different is mix my cornmeal and buttermilk to make a batter. Instead of making cornbread, I fry them like fritters or pancakes, then I crumble and followed with directions, adding some of the giblets also, and extra sage. Oh I also addd green bell pepper.

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griller3

	Cooking Level: Expert Living In: Greensboro, North Carolina, USA
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Reviewed: Dec. 4, 2007

This was a great cornbread. I don't even like cornbread and I liked this. I used hushpuppy mix and prepared it like the recipe said, then baked it like bread. I left it uncovered overnight. I did the recipe exactly and it was a hit! No leftovers and I cooked for an international group. They all said they loved it.

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Theatrebum


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Reviewed: Nov. 28, 2007

My sister and I made this for Thanksgiving this year and it is incredible! It's not dry at all and is very flavorful. We skipped the sage because our parents don't like it but even w/out it the flavor is perfect :)

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MISHAKENZIE

	Cooking Level: Expert Living In: Springfield, Missouri, USA
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Reviewed: Nov. 27, 2007

it was a good dressing. i had to add alot of seasoning to my taste and 2 cans of cream of chicken soup otherwise the dressing would have been a little dry. other than that a really nice basic recipe. i will make again.

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kimmy

	Cooking Level: Intermediate Living In: Memphis, Tennessee, USA
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Reviewed: Nov. 26, 2007

I really loved the flavor of this recipe! I have never used eggs in my dressing and have always been curious as to the texture. I think that I prefer my dressing without eggs, but this is an excellent recipe and I have to give it 5 stars because although the texture isn't what I would have liked it to be, that's an issue of personal preference. Thank you Amy! Very yummy!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau,

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