Cornbread Dressing I Recipe

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Most Helpful Positive Review

Dec 25, 2006

Wow! I took this dressing to a family gathering today and everyone flipped. I made two pans, for twenty people, and they could have eaten three. The only change I made was to add a can of cream of chicken soup in place of one of the broths, which I think really made this dish special, used garlic cheese biscuits instead of plain, and sauted the onion and celery with a bit of garlic. My family just went on and on about how good it was. I was very proud of this dish and will never make my dressing any other way. Too bad there are not 10 stars here. It certainly deserves it!

—Janine

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Most Helpful Critical Review

Oct 11, 2003

Be careful. The amount of cornbread and biscuits the recipe called for made the dressing too dry for our liking. But with a good gravy it was redeemed.

—Kathy Lee

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71 Ratings

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Nov 21, 2004

This recipe has all my favorite ingredients and smells delicious. But unfortunately it came out of the oven like a sticky glob:( Maybe there was to much broth. Maybe another try and it will be better:)

—LINDSAYKAYTX

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Jun 28, 2004

I prepared this dressing exactly as written and it was wonderful! This is the best dressing I have ever tasted. I have been looking a LONG time for a dressing that my kids would eat and this is it! Thanks for sharing this delicious recipe!

—TrekkerD

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Nov 09, 2003

This went over great at Thanksgiving. And I loved losing the raw egg drama. As long as this gets brown you know it is done. And it was perfect, not overpowering! I skipped the boiled eggs as we are not fans of boiled eggs.

—ANDREAANNE

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Nov 25, 2005

Perfect cornbread dressing recipe. Just the right flavor and moistness I wanted. I did add a bit more sausage and I cooked it first. But after eating it, I don't think it needed the extra sausage. I also sauteed the onions and celerey in the butter and then added everything to the biscuits and cornbread. I used whole wheat refrigerated biscuits. When I crumbled the cornbread and the biscuits I did not use all that I had made. I used four cups of each as specified in the directions.

—Sally

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Dec 26, 2003

For my first time making dressing I had to have a recipe that included boiled eggs- like my grandmother used to make. I didn't add sausage and I cut the cornbread by 1/2 a cup-- but it came out wonderfully! It was a huge hit with my family and I loved it! Thanks

—Rebecca

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Dec 19, 2003

this recipe made my thanksgiving dinner a real hit! i used some sage flavored crumbled sausage as well and it was fabulous.

—HALEBOP

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Nutrition

Calories
549 kcal
27%

Carbohydrates
53.3 g
17%

Cholesterol
122 mg
41%

Fat
32.6 g
50%

Fiber
1.4 g
6%

Protein
11.1 g
22%

Sodium
2145 mg
86%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornbread Dressing I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 549
Calories from Fat: 293

% Daily Value *
Total Fat 32.6g 50 %
Saturated Fat 14.4g 72 %
Cholesterol 122mg 41 %
Sodium 2145mg 86 %
** Potassium 230mg 6 %
Total Carbohydrates 53.3g 17 %
Dietary Fiber 1.4g 6 %
Protein 11.1g 22 %
** Sugars 10.4g
Vitamin A 15 %
Vitamin C 5 %
Calcium 18 %
Iron 29 %
** Thiamin 31 %
** Niacin 26 %
** Vitamin B6 8 %
** Magnesium 7 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.