The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 15, 2009
This is a basic bare bones Southern dressing recipe. Few things to keep in mind, the cornbread (add extra eggs to the cornbread while making) and biscuits need to be cooked a day or two in advance to allow them to stale. I also crumble up stale white bread and sub poultry seasoning for the sage.
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Cooking Level: Expert

Home Town: Auburn, Alabama, USA
Living In: Orange, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2009
This is the closest thing my family has ever found to my grandmother's dressing. She always made it every Thanksgiving and Christmas, but she passed away suddenly a few years ago, and no one knew the recipe! We have tried to duplicate it several times before, and this is the closest we have tasted! I use the biscuits you buy in the freezer section, and just some dry cornbread dressing mix (not the way grandma made it, I'm sure) and it still reminds me of her every holiday. Thank you for this recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 27, 2008
Not one I'll make again. I made both the cornbread and biscuits from scratch, but did leave out the chicken, since I was serving both turkey and ham for Christmas dinner. Not knowing how much broth to add was very confusing ... I had puddles in the dish before baking, but it turned out very dry. Maybe we're all too used to northern style bread dressing to know what cornbread dressing should taste like!
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
I made this for a work party and it was really good...a little too much cornbread for my taste, so next time I think I will do half biscuits/half cornbread. I also put it in my crockpot while at work to keep it warm and moist...just added a little chicken stock. Yummy and really easy to make!
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JSQ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2008
I have FINALLY found my cornbread dressing recipe. I always dreaded making stuffing at Thanksgiving, but not anymore. It's easy to make too. I followed the recipe except I used canned chicken broth. My family really liked it and that makes it a keeper for me. Anyone looking for a cornbread dressing recipe can stop looking with this one. Thanks for sharing the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 8, 2008
This recipe was fantastic! Very cheap to make too, since I used up leftover cornbread and biscuits to make it. I scled the recipe to make 5 servings (still put it in a 9x13 pan and it yielded about 8 servings for us) I didn't make a chicken, I just combined the other ingredients, put it in a 9x13 pan and poured 1 can of chicken broth over the top of it. I baked it at 350 for 1 hour - delicious!
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Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2007
Bake real cornbread with celery and onions first. Crumble and add all these ingredients plus a can of cream of celery soup and lots of poultry seasonings instead of just sage. Be sure the raw dressing is a liquid consistency before baking. It will be creamy and great!! Better double the recipe.
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Cooking Level: Expert

Home Town: Crestview, Florida, USA
Living In: Shalimar, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 27, 2007
This dressing was a hit at my dinnertable. I should have doubled up on the recipe because there was absolutely no leftovers!
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Home Town: Macon, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 22, 2007
This dressing was a complete success!! I had never made dressing before and loved to eat it. Being out of town this year for Thanksgiving, I decided it was time to try it own my own. This recipe is the same as one I was given from a great cook. Everything is the same, but I didn't use the chicken. I used chicken broth. I also used toasted white bread instead of biscuits. The dressing was very moist and full of taste. I was so proud of myself!!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 17, 2007
Thank you for this recipe, it is excellent. I've make it just as written but I've also substituted more cornbread for some/all of the biscuits. Either way, it's wonderful and it freezes perfectly. Happy Thanksgiving!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 8, 2007
This was great! I made it last night to test before Thankgiving. I used ONLY cornbread, no biscuits. This required 3 boxes of Jiffy. I only used five eggs (because that was all I had) and I sauteed the onions and celery before adding them. Also, I used a can of chicken broth (a small can). I baked in one dish for 50 minutes. My daughter has NEVER liked dressing before but she LOVED this!!! This is a definite keeper!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 31, 2006
This was a great traditional cornbread dressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 30, 2006
Fabulous recipe. I used Jiffy brand cornbread, made my own bisquits, added minced garlic and jalepenos to jazz it up a little. Don't hold back on the salt and pepper either.
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Cooking Level: Expert

Home Town: Satsuma, Alabama, USA
Living In: Covington, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 29, 2006
Great recipe! Will make this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 22, 2006
This is an excellent dressing recipe. I like the addition of the cream of chicken. I add sausage instead of chicken and you just gotta add more sage! I also like using garlic cheese biscuits instead of plain.
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Photo by Janine

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2006
It was okay. Not as good as I expected, based on all the comments. Being from south Georgia, I have grown up on cornbread dressing and this was not nearly what I was hoping for.
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Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2006
I made this for my first Thanksgiving..It was good, but I think it needed more seasoning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2006
Thank you for this recipe! Everyone raved about it at Thanksgiving. I added the onions and celery to the cornbread mixture and baked together. I added two biscuits with five pieces of toasted bread and used some canned chicken broth along with some chicken bouillon mixed with water and seasoned with salt, pepper and poultry seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 28, 2006
This dressing is sooo good! It was my 1st time ever to make dressing and it turned out great! I only had 3 eggs so I add half a can of cream of celery soup... I also just used leftover turkey meat and 3/4 a can of chicken broth! Even my Grandmother said it was Amazing!!! Guess I'll be making the family dressing from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 25, 2006
Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "paint by number" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!
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