5 Reviews

I'm sure your grandmother's dressing is great, but this is not enough info for someone new to southern cornbread dressing. 1) How much cornbread is two loaves? Either give the recipe for the cornbread or tell how many cups. 2) What is "seasoning, to taste"? You need to list the actual herbs/spices and approximate amounts such as 1/4 to 1/2 tsp.

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Annette Morgan November 25, 2009

I LOVE the idea of cream of chicken soup...you could PROBABLY use any cream soup. What a good idea.

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GeorgiaG November 11, 2008

Maybe it *is* a Texas thing for me _now_ but I grew up in Kentucky and my Mom made her dressing very much like this. My kids keep trying to get me to write down a recipe but I tell them to just hang around and watch me make it. Until you can see what the right texture is, it will not taste the same. I admit – I do not measure anything – just add the ingredients until it looks right. My one variation – I stir in 3 beaten raw eggs with some cold broth before pouring on the hot broth. This makes it kinda puff up as it bakes. Also, I omit the cream of chicken soup and use more broth or drippings from my turkey. We like it really peppery so about a teaspoon or more of black pepper gets into the pot along the way. My baking time this year was longer as I made about 1 ½ tons of dressing. ;-) I started with 1 hour covered then removed the foil and browned it off for 45 minutes or so. Thanks for taking the time to post this recipe. Now I can just send the kids a link to here when they ask next time. ;-)

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SusieQusie December 01, 2007

Gotta be a Texas thing....I grew up on this recipe. Haven't ever eaten anything better. My Grandmother didn't write down any recipes either. I'm sure glad I hung around the kitchen alot. Thanks for sharing and Happy Holidays. God Bless.

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Horseshowmom1 November 19, 2007

Are we related? This is my grandmother's recipe too! Must be a Texas thing.

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Dona England November 18, 2007
Baby's Thanksgiving Cornbread Dressing