Reviewed: Nov. 8, 2007

This was great! I made it last night to test before Thankgiving. I used ONLY cornbread, no biscuits. This required 3 boxes of Jiffy. I only used five eggs (because that was all I had) and I sauteed the onions and celery before adding them. Also, I used a can of chicken broth (a small can). I baked in one dish for 50 minutes. My daughter has NEVER liked dressing before but she LOVED this!!! This is a definite keeper!!!

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10 users found this review helpful

Reviewer:

Tonya

Reviewed: Dec. 31, 2006

This was a great traditional cornbread dressing.

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7 users found this review helpful

Reviewer:

Mellissa

Reviewed: Dec. 30, 2006

Fabulous recipe. I used Jiffy brand cornbread, made my own bisquits, added minced garlic and jalepenos to jazz it up a little. Don't hold back on the salt and pepper either.

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6 users found this review helpful

Reviewer:

BETHMCAFEE

Cooking Level: Expert

Home Town: Satsuma, Alabama, USA

Living In: Covington, Georgia, USA

Reviewed: Dec. 29, 2006

Great recipe! Will make this one again.

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2 users found this review helpful

Reviewer:

Erin

Reviewed: Dec. 22, 2006

This is an excellent dressing recipe. I like the addition of the cream of chicken. I add sausage instead of chicken and you just gotta add more sage! I also like using garlic cheese biscuits instead of plain.

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3 users found this review helpful

Reviewer:

Janine

Cooking Level: Intermediate

Living In: Lake Lure, North Carolina, USA

Reviewed: Dec. 15, 2006

It was okay. Not as good as I expected, based on all the comments. Being from south Georgia, I have grown up on cornbread dressing and this was not nearly what I was hoping for.

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2 users found this review helpful

Reviewer:

MMHARBIN

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Dec. 5, 2006

I made this for my first Thanksgiving..It was good, but I think it needed more seasoning

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2 users found this review helpful

Reviewer:

KARI

Reviewed: Nov. 28, 2006

Thank you for this recipe! Everyone raved about it at Thanksgiving. I added the onions and celery to the cornbread mixture and baked together. I added two biscuits with five pieces of toasted bread and used some canned chicken broth along with some chicken bouillon mixed with water and seasoned with salt, pepper and poultry seasoning.

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2 users found this review helpful

Reviewer:

Karen R.

Reviewed: Nov. 28, 2006

This dressing is sooo good! It was my 1st time ever to make dressing and it turned out great! I only had 3 eggs so I add half a can of cream of celery soup... I also just used leftover turkey meat and 3/4 a can of chicken broth! Even my Grandmother said it was Amazing!!! Guess I'll be making the family dressing from now on!

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3 users found this review helpful

Reviewer:

Alta

Reviewed: Nov. 25, 2006

Thanks for a great recipe! This was so easy that even I got it right! Folks who normally won't eat dressing went back for seconds and there no leftovers. A tip for those like me who need "paint by number" instructions... where the recipe says "soak" and doesn't say how much, I used 2.5 Cups. And, one recipe (one pie tin) of cornbread was about 5 cups. Also, there are so many different types of "biscuits" from buttered to buttermilk... I used a store brand (HEB) frozen pack labeled "Biscuits Southern Style" rather than the pack labeled buttery or buttermilk. Not sure how much difference that made. Yummy recipe!

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42 users found this review helpful