Reviewed: Dec. 1, 2004

Just had to try this recipe as I have an aunt who does not care for extremely moist stuffing. These were great! Had a nice crispy exterior and moist interior. Best of both worlds for those people who really like the top of the stuffing (with the crust) but not the bottom (with the mush). People really seemed to enjoy them, even the teenagers. I made my biscuits and corn bread the night before, let them cool and crumbled them into a large bowl. Covered loosely with a tea towel and set on the counter to dry overnight. Then mixed everything up in the morning. This was a really easy recipe. I did increase the seasonings a bit as we like food with a little more flavor in our family. I would recommend this to anyone.

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29 users found this review helpful

Reviewer:

CATMANIACS

Reviewed: Nov. 21, 2005

I made this for my husband for his office's Thanksgiving pot luck. It went over quite well, and it was very easy to make. The only thing I didn't like about the patties was that there were large chunks of biscuit in them that disrupted the "dressing" flavor. The cornbread crumbles nicely, but biscuits are much denser, and they might benefit from a quick run through the food processor before being mixed in next time.

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21 users found this review helpful

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AIMEE WOOLWINE

Reviewed: Nov. 21, 2006

A yummy way to re-prepare leftover dressing after Thanksgiving. I still added gravy and cranberry sauce and it was yummy.

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8 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Mar. 16, 2008

Amazing! I decided to try this recipe because I had a pan of cornbread and several biscuits left over from previous dinners. It was like Thanksgiving dinner all wrapped up into one neat little package. Huge hit with my kids. I already had biscuits made from "heart healthy" Bisquick, so I used those, and I used "No Chicken Chicken Broth" and Earth Balance spread in place of the turkey stock and butter and omitted the mushrooms (kids) and they were amazing. I also upped the spices just because we like a lot of flavor. I'll be making cornbread and biscuits just to make these!

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14 users found this review helpful

Reviewer:

Mandie

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Horseheads, New York, USA

Reviewed: Dec. 1, 2008

i used this for thanksgiving and everyone loved it even my niece who doesnt like anything that doesnt come out of a box

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8 users found this review helpful

Reviewer:

ETesterman

Home Town: Owasso, Oklahoma, USA

Reviewed: Dec. 27, 2008

kids loved these too. i followed the recipe and added about 3/4 of a pound of jimmy dean maple sausage. these can be reheated and eaten as a meal with some gravy on top. yummy

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6 users found this review helpful

Reviewer:

sean in yuma

Reviewed: Jan. 5, 2009

made these for dinner cuz i had leftover biscuits and didn't want to throw them away. used chicken broth and added some browned sage pork sausage to patties, then poured peppered country gravy over the top. very good! will definitely make again.

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10 users found this review helpful

Reviewer:

kellbellatc

Reviewed: Nov. 17, 2010

My husband's grandmother has been making this recipe as long as he can remember! (40 years) Wonder who originated it? I'm glad to have it in print, because Mimi never wrote anything down! Even with the recipe, it's hard to make it taste "just like Mimi's"!

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5 users found this review helpful

Reviewer:

kim

Reviewed: Nov. 29, 2010

I loved this! I don't eat meat, so I didn't add the poultry seasoning, and I used veg broth instead of turkey, but it was great! I liked that each bite had a bit of "crust" to it - so everyone, not just the first people to serve themselves, had that great "top layer" taste.

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7 users found this review helpful

Reviewer:

AECM

Cooking Level: Expert

Reviewed: Nov. 14, 2011

My mother always made this type of dressing for Thanksgiving with minor differences. She would cook a pan of cornbread and a can of biscuits. Crumble them together and add onion and celery that had been sauteed in butter. She would pour in enough chicken broth to give it a cake batter consistency and add her spices plus 2 or 3 beaten eggs. She would pour it into a 9x13 pan and bake until it was golden brown. This is from deep in the heart of Texas and very different from stove top stuffing.

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6 users found this review helpful