Just made this on a test run before Thanksgiving next week. I made the recipe pretty much as written. I did make homemade skillet cornbread cooked in bacon drippings. I put all of the dry seasonings into the cornbread mix. I didn't measure the seasonings but added each to personal taste. I used sage sausage instead of regular and french bread instead of white bread. Like other reviewers stated, I should have reduced the amount of broth. The texture came out too moist and grainy for my preference (but still tasted wonderful). I baked it for 40 minutes covered then 20 minutes uncovered at 350 in a gas oven. After a small taste, it was still to wet so I put it back into the oven uncovered for an additional 20 minutes and increased the oven temp to 375. So, next week I will reduce the amount of butter from 1 cup to 1/2 cup, reduce stock to 2 1/2 to 3 cups and maybe use more french bread to cornbread ratio. Leave in the green pepper. I thought this was odd at first when I read it in the recipe, but if finely diced, they add so much flavor. Very good recipe. Thank you for the inspiration to deviate from our regular Thanksgiving dressing. This is my new favorite.
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Just made this on a test run before Thanksgiving next week. I made the recipe pretty much as...