Recipe by Amanda Rader
"This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South."
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chicken broth, divided
onion, finely chopped
I made this recipe for Thanksgiving dinner and my family loved it. I did, however add more onion and celery to the recipe to better suite my family's taste. I will definitely be making this dressing for Christmas dinner also.
Very Good Recipe. I enjoy reading the reviews, each with thier own little touches. Mine...try making thie is muffin tins. Your guest and your family will love the individual servings. It looks nice on the plate with a little giblet gravy over the top. Enjoy!
This is yummy. I did however add more sage, because my family loves it really full of sage. But that is our family's opinion, and I think this would be great without the addition.
Outstanding! My whole family (even picky mom, the dressing expert) loved this. I also added a tsp of poultry seasoning as well as some diced chicken breast I had boiled in the chicken broth. Thank you for the great recipe.
Mmmmmmmmm!! I add extra sage and substitute bread for the buscuits. Thats what is so great about cooking --you can do whatever you like!!
Add 1 teaspoon of poultry seasoning, extra celery and only add 4 cups of broth. With these changes, excellent recipe.
This is a fantastic recipe. I put 2 cups less broth and only 2 eggs to make it a little drier.
Turned out great. I made this for thanksgiving and all agreed it was a keeper. I used Grandmother's Buttermilk Cornbread recipe from this site. It was a little too sweet, next time I'll reduce the sugar. the recipe says 6 servings but fills a 9 x 14 pan. Changing the serving size to 8 is perfect for a 10 x 15 pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 266
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