The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 26, 2009
Must say I did a lot of changes but it tasted great. Used more celery and onion and added 1/3 of a red and a green bell pepper and a can of cream of chicken soup to the rest of the ingredients. Adjusted the stock to keep the right consistancy. And cut way back on the sage to around 1-2 tsp. Used a smaller pan also. Maybe a 9x9.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 26, 2009
This is a great starter recipe. However like a few other reviews said it calls for way too much sage. I doubled everything but the sage. After reading some reviews I didnt want it to be too much. However, even then the sage overpowered everything else. I gave this a 4 because I had to do some major work covering up the sage in order to make it palatable. Otherwise, its a nice recipe.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 17, 2009
I have made this recipe EVERY Thanksgiving for 3 years. It's always perfect and always a hit. I NEVER change anything and I NEVER have leftovers!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 11, 2009
This was delicious! No changes necessary, excellent as is. I agree with other reviewers about making sure there's no sugar in your cornbread. It's not bad if it's got a little sweetness to it, but would be better without.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 7, 2009
This is similar to the recipe my mother handed down to me but I add some sugar because we like it sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Nov. 3, 2009
Very good. I needed a dressing recipe after I found out that my bread had molded. I found this one and now I'm kind of glad my other plan didn't work out. Very tasty. I did use more celery than was called for but I like my stuffing with extra veggies. Will make this again. Thanks!
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 12, 2009
mine baked nicely in a 8x8 pan. I'll try again with more sage. i went easy on it because i didn't want the house to smell like thanksgiving, but was overal disappointed in teh taste. So more sage next time
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Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA
Living In: Jesup, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 8, 2009
We loved this! I forgot to add the sage but it was still excellent. We used leeks instead of onions due to allergies and I added 2 tbls of minced garlic. Made it fabulous.
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Cooking Level: Expert

Home Town: Sunbury, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 14, 2009
Call me the odd one out, but I did the recipe as is and I loved it. I've never made cornbread dressing and never grew up on it so I have nothing to compare it to, really. Not to dry...not to wet. I did add more sage because I love alot of sage in my stuffing. I made this with baked chicken breasts, gravy, and vegetables. A keeper!
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Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 14, 2009
This is very easy, moist and good. This will be a redo recipe. Next time I will try to add my touch on it, like cheese, peppers and try the low fat version someone suggested
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 19, 2009
I have never made dressing before until I saw this recipe on the website on Easter. Its a week after Easter and I have made it twice and it is gone the same day with only 5 people eating it and 3 of them are kids. I made by corn bread, cooked only celery, left out the eggs, added 1 tall can of cream of chicken and 1 small can of chicken broth and both times it was perfect. I dont know if people still read this website but this is an excellent recipe and I will continue to use it. Thanks a million.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 19, 2009
very good base recipe, I only modified it a little. made my own cornbread, as a prev reviewer sugg, added 3/4C bell pepper, upped the celery to 3/4-1C. used 3C chicken broth and 1 can of Cream of chicken soup. used poultry seasoning 1 1/2tsp instead of sage. added eggs last in order to test my seasoning. Turned out super yummy and very quick to prepare.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 2, 2009
Not too gritty and very comforting. Finished everything off in the crockpot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 9, 2009
I loved the flavor of the stuffing. The only thing is need to add about .5 to 1 c more of corn bread. And don't forget to add your own lawry's seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 5, 2009
For the first time in my life I made cornbread dressing and I used this recipe. It was great. Everyone loved it. I adjusted the seasonings for my taste and it turned out great. I added the meat from boiled turkey necks and that sent it over the top!! thanks for a great recipe.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 15, 2009
OMG!! This are sooooo good! Thanks for the post. I made it twice over the holidays and it was gone so fast!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 11, 2009
Will use less Sage next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 31, 2008
Perfect recipe to recreate my grandma's dressing. My husband, who has never had cornbread dressing before, loved it and so did my 2 year old. I added fennel and carrots diced finely as well and the flavor and texture was awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 26, 2008
I made this yesterday for our Christmas dinner and it was wonderful. I too like the sweeter cornbread so I used Jiffy. I also boiled some eggs and cut them up to put in there. I didn't use quite as much sage and it came out perfectly. We have leftovers and my husband and I can't wait to eat them for lunch!
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Cooking Level: Intermediate

Living In: Astoria, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 25, 2008
I made this today for Christmas and it was very good. My step-daughter went nuts over it. She's never had anything but Stove Top in her family so this was totally new to her. She LOVED it! I grew up on cornbread dressing but I had dinner at my house and my mom usually makes the dressing so I told her I would do it this year but I wanted to make it a little different than hers. My daughter and I like Jiffy cornbread mix, so I used that instead. I used 2 boxes and all of it and doubled everything that was called for except the sage . I used 1 1/2 tbsps instead of 2. I don't like it TOO sagey but I do like some sage flavor. I also added shredded chcken that I boiled which made it delicious! I bought my chicken stock instead of making it myself and it was just fine and a lot easier! I've got another Christmas dinner Sat. night and will be making it again! Try this recipe! I promise you won't be disappointed!
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