Reviewed: Feb. 26, 2012

This cornbread dressing was really good!! I made it for Thanksgiving (last year) and even my son (who doesn't eat dressing) said it had a very good flavor.

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Reviewer:

mjmerideth

Living In: Henderson, Nevada, USA

Reviewed: Dec. 25, 2011

My Best Friend Past Away A Few Years Ago And This Is The Closest To Her Cornbread Stuffing I Can Get .. It Came Out Really Moist .. I Loved It ... Used It For Christmas .. i Recommend You All Try This One . Sherry

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3 users found this review helpful

Reviewer:

Ethan

Cooking Level: Expert

Home Town: Medford, Oregon, USA

Living In: Chauvin, Louisiana, USA

Reviewed: Nov. 28, 2011

Absolutely fantastic recipe!!! The only change I made was to mix by hand, rather than a potato masher. It gave a chunkier stuffing . . . which I love! It was GREAT!!

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5 users found this review helpful

Reviewer:

jsierraquick

Reviewed: Nov. 28, 2011

This dressing was a hit at my house; it was moist, the way we like it, and had the most wonderful flavor. I omitted the bread and used corn bread only, and also used 1 cup onion, 1 cup celery, wonderful, is all I can say. Nancy

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Reviewer:

Nancy

Reviewed: Nov. 25, 2011

The eggs was kind of weird, to me, so I did not use; I also made 2 pans of actual cornbread and used no bread (also strange to this Southerner). I put my onion, celery, and a can of corn in the food processor and pulsed til teeny-tiny, so each nite of dressing would have veggies in it. Had to take 2 stars away for each weird ingredient (in my mind casserole has eggs).

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Reviewer:

BrandonsMom11197

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

I made this recipe this weekend. I made a couple of additions. I added 1 container of Swanson's chicken stock. Instead of using half cornbread and half loaf bread, I made it from a whole pan of cornbread. Overall, the recipe came out well. I scaled it back to make 9 servings. I used rotisserie chicken in the mixture. I will definitely use it again.

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Reviewer:

Evita76

Reviewed: Oct. 7, 2011

This was great! The only thing I added that, to me, makes it actually Southern was ground sage. 2 teaspoonsful. You can add it to your taste but this is a really good recipe! If you don't have celery, used cream of celery soup and a little celery salt and it will be just fine!

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5 users found this review helpful

Reviewer:

Kellidd

Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Aug. 7, 2011

Exactly what I was looking for. I made a thin gravy from the chicken broth & it was good with or without it.

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Reviewer:

AprilT

Cooking Level: Expert

Reviewed: Feb. 21, 2011

I scaled this back to 9 servings, and made a few changes without compromising the original recipe as written. S a last minute addition, I used one small 6oz can of cooked chicken, an additional egg than the scaled version required-i used 1/2 loaf of white wheat bread & leftover frozen cornbread, so I thought it may have dried out a bit. I ended up using 3cups of ready to serve broth and 1cup of whole milk. I also dotted some butter on top of the 9x13" pan before cooking it @375 for 25mins.

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