Reviewed: Nov. 23, 2011

i have a question I've made dressing for years but i have never used bread in it what does that do?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Feb. 21, 2011

I cute this down to 4-5 servings. I didn't have any biscuits so I used all cornbread (homemade; "Homesteader Cornbread" from AR). I was out of any kind of "cream of" soup so I made my own (plain + seasonings) using "Cream Soup Base" from AR. Skipped the salt since the soup was salty enough on its own. I used more sage than called for and added hot chili powder. I also used some homemade chicken stock and a bit of water to moisten the cornbread. Added some frozen veggie mix too. It still came out dry, and not very flavourful despite using homemade ingredients (that tasted good on their own though).

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 5, 2010

This is a solid recipe. Everyone liked it. I used chicken and apple sausage instead of the chicken, and as another reviewer suggested, 2.5 cups of chicken stock to soak the dressing in. I also sauteed the onion and celery with the chicken sausage beforehand. Very easy to put together, as long as you make the biscuits and cornbread a few days in advance and have those in the fridge.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

MeganEscondido

Cooking Level: Expert

Home Town: Escondido, California, USA

Reviewed: Nov. 25, 2010

Yep, this is the one. The one that tastes like the cornbread dressing mama ALWAYS made every Thanksgiving and Christmas. None of that crazy stuff in my dressing. Just give me the plain old-fashioned simple Southern goodness like this recipe is. Thanks so much for posting it!!!!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

keyslammer

Home Town: Canton, Texas, USA

Reviewed: Nov. 24, 2010

This is the recipe I have used for the past few years. We were given it by a lady called Martha and I wonder if it is the same person that this one is named after. Anyway, it is delicious. I have never had any problems getting the consistency right and the flavor is always perfect. You should find when you are ready to put it in the pan that it has a consistency similar to cake batter. The only change I have ever made is to cook my celery and onions an little before adding so that there is no crunch once it is done. My VERY picky husband gets so excited when I tell him I am making this. I don't think I will have a Thanksgiving or Christmas dinner without it again.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

VITOMOJO

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Coppingford, Huntingdonshire, England, U.K.

Living In: Clovis, New Mexico, USA

Reviewed: Nov. 19, 2010

TIPS: For upping the flavor factor..... When making this recipe during Thanksgiving and Christmas, we use meat from the turkey rather than from a whole chicken. We also use 1 cup chopped bell pepper. But the SECRET TRICK to making the recipe phenomenal in terms of flavor is to use a chopped yellow onion and add it to the crumbled cornbread immediately after it comes out of the oven. Just add the chopped onion, cover and let it rest for about 5 minutes before adding the remaining ingredients. The steam from the hot cornbread allows the onion flavor (and other ingredients) to soak into the cornbread. Mmmm!!! We also add a cup or two of turkey stock directly from the cooked turkey for added flavor! This is very similar to my grandmother's recipe which has been passed down for years! Soooo good!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

candygrl97

Reviewed: Dec. 7, 2009

The dressing that saved Thanksgiving!! Thank you, it was just like the dressing my mom used to make!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Foofy

Cooking Level: Beginning

Home Town: Bartlett, Tennessee, USA

Living In: Marion, Arkansas, USA

Reviewed: Nov. 29, 2009

This was amazing. I chose this stuffing recipe simply because I happened to have a whole chicken in the freezer that someone gave us, and I wanted to put it to good use. Instead of just boiling the chicken plain, I used the "Boiled Chicken" recipe from this site. I also used the "Grandmother's Buttermilk Cornbread" recipe for the cornbread, but I was lazy with the biscuits and just used the kind from the can. The only change I made was adding a bit of chopped fresh sage in addition to the ground sage. Next time I will probably omit the ground sage and just increase the amount of fresh. Yum!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Portland, Oregon, USA

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SAINTWIC

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Pearland, Texas, USA

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!

Was this review helpful? [ YES ]
8 users found this review helpful