Reviewed: Nov. 28, 2011

It was really good. I did use Jiffy mix. It was still good, but would have been better with corn meal without sugar. I used one tbsp more of sage and that really added to it. I also put a little bit more chicken stock in it and it had an awesome texture to it. Great recipe.

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Reviewer:

brittanywilson311

Reviewed: Nov. 28, 2011

Did this for the first Christmas when we brined out turkey...one of best dinners ever.

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Reviewer:

Lisa

Reviewed: Nov. 28, 2011

I used buttermilk corn bread mix which I baked it in a 9 inch cast iron skillet the day before. This amount worked well when I made the dressing the next day in a 9x13 baking dish. I also added 1/2 pound of browned crumbled breakfast sausage. Very nice dish.

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Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Nov. 28, 2011

I made this with Gluten Free corn bread & it was very good!

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Muhm's The Word

Cooking Level: Expert

Home Town: Oxnard, California, USA

Living In: Shawnee, Oklahoma, USA

Reviewed: Nov. 28, 2011

Nobody I know uses a boxed mix because they contain sugar and that's a "sin" to a Southerner. I made my cornbread from scratch. It was pretty good, but too crumbly to me. Will use more broth and egg next time. Also add more celery.

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Reviewer:

nolagyrl

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Nov. 27, 2011

I used jiffy instead of the non sweet corn bread. it was very good and was a hit at thanksgiving. I used about 4 cups of jiffy instead of 3 so it wouldn't be as runny.

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Reviewer:

Camille

Reviewed: Nov. 27, 2011

This was a huge hit at our Thanksgiving dinner! My family and guests truly enjoyed it and wanted more even though I doubled the recipe!! Easy recipe to follow, I will be making it again!

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Reviewer:

nunnie

Reviewed: Nov. 26, 2011

My granny is very picky about dressing. Normally we purchase dressing from a restaurant on Thanksgiving, but I decided to make it this year. I followed the directions exactly except I had chicken broth rather than chicken stock. For cornbread I used the recipe on the back of a bag of cornmeal. I thought the recipe was perfect. I wouldn't change a thing. Even granny approved.

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Reviewer:

cheddabizcuit

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Nov. 25, 2011

This turned out great. Made it for Thanksgiving and it got raved reviews. I chopped the celery and onions very fine and cooked them well. Also I used 1 teaspoon of ground sage. As for the corn bread, I used 2 boxes of jiffy and added 1 tablespoon of sugar. I baked it the night before. I used most of the corn bread to make the dressing. Use one can of chicken broth with between 1/4 & 1/2 cup of water. It will turn out great!

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Reviewer:

soapscarlet

Reviewed: Nov. 25, 2011

I have to say I was not a big fan of this dish. I don't know what happened but it didn't turn out good. I needed an allergy friendly recipe for Thanksgiving so I used a homemade cornbread mix (that turned out great.) I also added a diced carrot with the onion and celery. I will not be making this again.

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