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I've been using this recipe since it appeared in Bon Appetit many years ago. I had to retract the recipe due to an input error on my part in the computer. I forget the bacon. This is delectible along with Cornish Game Hens which we have T-giving. It's just the two of us. Definitely a keeper.
I found this recipe on Thanksgiving morning and decided to make it for those at our dinner who wouldn't eat oyster dressing, which is a family tradition. I did make some changes (what cook follows a recipe exactly?). I used the bacon fat and butter to sautee the celery and onion, then added that entire mixture to the breadcrumb mixture. Rather than make the process the cornbread into fine crumbs I simply crumbled it with my hands to give the fork something to stab, a personal preference. Finally, I did not line the pan with parchment paper but simply scooped the finished dressing into a bowl because our table was quite crowded already. Overall, the taste of this dressing was divine, but it was a bit dry, needed to be served with gravy. Next time I make it, I may use 1-1/2 cups of the chicken broth.