Recipe by Louise
"This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (7.5 ounce) package
dry cornbread mix
green bell pepper, chopped
ground black pepper
chopped fresh parsley
Very good recipe. Thanks for sharing. The only change I made was to use an 8" skillet of cornbread (in the South we don't use cornbread mix lol) I think it needs just a slight bit of tweaking to be perfect. #1--is mushy, so I think the cooking temp should be brought up to at least 350° & possibly reduce the broth by 1/2 - 1 cup; #2--needs a bit more sage flavor, next time I will either increase sage by 1 tsp or use sage flavored sausage. (p.s..for those leaving out the green bell pepper, you are missing out on some great flavor, just chop it really fine & you will not know it is there)
Update: I remade this recipe; I decreased the chicken broth to 3 cups, upped the sage to 1 tablespoon, used sage sausage, & upped the cooking temp to 350. IMHO those changes have made the dressing perfect (& now 5 star rated).
this was not good at all, it tasted too much like stovetop stuffing, which none of us like. i don't know what y'all call good, but this wasn't it. sorry, but i will most definately keep searching...
I made this recipe using Mrs. Cubbison's seasoned bread crumbs, one pkg. cornbread and one pkg. regular, and chopping up a left over loaf of day old french bread. I also used mushrooms and no green bell pepper(I didn't have one). I left in all the seasonings the recipe called for,even though the bread crumbs were seasoned(the only thing I reduced was the salt). Needless to say, everyone raved and had seconds and thirds. There were six of us and there wasn't much left afterwards. This is just a good old fashioned, can't go wrong, please everybody, kind of a recipe. I will be making this every year.
Well, THIS is Gloria!! I cannot believe my recipe it in here but I'm proud it is! I do believe you need to cook the cornbread in a skillet first! That would be better! Thanks. Louise and I have been friends since the 8th grade!
This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was wonderful. A keeper!
This is wonderful! It is super moist and very easy. It does take some prep time, but well worth it. I have made this twice this season already and everyone wants the recipe. They ate every bite at my company holiday party! Hint: I used 2 boxes of Jiffy cornbread and the second time I made it, I reduced the white bread to about 10 slices. This will feed 15 people easily.
This was enjoyed by all on Thanksgiving!! The only thing I would leave out next time would be the green pepper. I like green peppers but I never used it in dressing before and I thought it did not taste well with the other ingredients. I added 1-lb of mushrooms and used italian sausage.
This was my first time making a real "holiday" dressing. It was wonderful.I changed some of the spice proportions because a needed to make enough for 20 servings. I added spices to the cornbread to cut down on the sweetness, and also added more spices to the dressing itself. This is a real keeper. Will use this as my "go to" dressing recipe from now on.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 185
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This savory dressing stars pork sausage and corn bread.
See how to make the perfect Thanksgiving stuffing for seafood lovers.
Cheesy, creamy spinach and artichoke baked appetizer dip.