I used this as a jumping-off point and made a few changes. My grandma used to make a very similar recipe and I've been trying over the last few years to recreate it.
I used Aunt Jemima corn meal with the "golden corn bread" recipe on the package. Of the whole pan, I used about 3/4.
I boiled 4 chicken thighs, shredded the meat after it had cooled, and added it to the recipe. We've always had chicken in our dressing, but I might try a different meat at a non-holiday gathering.
No sage. I'm not experienced with sage and I know my grandma never used it. Maybe it works for someone else, but I just didn't want it.
I added a couple slices of bread, crumbled, and more broth. I think my grandmother also uses a can of biscuits but I figured that would just be too much bread for me. I had to up the baking time, it may have been as much as an hour total.
Overall, this particular recipe is a solid average before changes are made. Being such a simple recipe, it's easy to experiment and improve.
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I used this as a jumping-off point and made a few changes. My grandma used to make a very...