i love this dressing. reminds me of the dressing we had for the holidays back home. i added a little extra onion and celery because we love it. adding some chopped boiled egg is good also. great recipe.update: made this for family christmas gathering saturday.it turned out great. it was good way back when i made it the first time, but i tweaked it a bit and it was even better! i added about 1/2 to 3/4 tea spoon of sage. we like it "sage" but i think start with about 1/4 teaspoon and adjust to taste. 2 tb was a bit too much. also i added extra celery and onion. i added about 1/2 can more broth and per other cooks suggestions, i added a can of cream of chicken soup. ( i think cream of celery would be great too). as others have said if you don't want it to dry out make it pretty soupy and as it baked it will firm up just right. i also added about a 1/4 teaspoon of marjoram and ground savory. and 1 teaspoon poultry seasoning. i think it all made a good difference. also taste as you go and adjust to your liking. this time i didnt add chopped boiled eggs, but it is good either way. everyone loved it and i am definately cooking this for our Christmas dinner at home. NOTE: also it saves time to make the bread (i used martha white buttermilk cornbread mix) a day ahead and crumble it up and put in a big ziploc or container. and i chopped my onion and celery the night before and stored them in the fridge. makes things easier when you start cooking.
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i love this dressing. reminds me of the dressing we had for the holidays back home. i added a...