I've only made dressing once before and didn't like the results, but this recipe worked out very well for me. I started by making a 9X13 pan of the Buttery Corn Bread from this site with all sugar except one tablespoon omitted (very important as it's normally very sweet) and let it sit covered on the counter for two days. It yielded at least double the amount of cornbread I needed, so I doubled the liquid and increased the vegetables and seasoning to taste. I also added a pound of crumbled sausage. It made a very full 9X13 pan of dressing with the extra cornbread and sausage. I assembled it the day before Thanksgiving and refrigerated it overnight, then baked it in the morning. Due to the extra liquid I used, I bumped the temperature up to 400 and baked a few extra minutes to make everything meld and absorb. Good texture and taste-- everyone liked it at Thanksgiving dinner, and I'd definitely make it again. Thanks for the recipe!
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I've only made dressing once before and didn't like the results, but this recipe worked out...