- Most Helpful
- Highest Rating
Unbelievable! I made a side of this because some of us Southerners just have to have our cornbread stuffing and everyone just raved! It was the best I have ever had! Thanks a keeper! 1
Dh is sending a big sloppy kiss your way, Bev. In twenty years, I've never been able to make the "right" cornbread dressing. Thank you so much for the "right" recipe! This Yankee girl prefers her bread stuffing, but my Southern boy likes his cornbread and his mom can't make it either. He actually put some aside tonight after dinner and plans to take it to my MIL tomorrow morning. Says it'll bring back memories for both of them. Thank you so much for the real thing.
First off I have to tell everyone I dont like cornbread dressing or any stuffing for that matter. I made this recipe cause my boyfriend is a huge cornbread dressing lover. It has nothing to do with taste, it is a texture thing for me, but i had every intention of trying this recipe. Since I dont eat dressing I doubled it not knowing how much it would make. :) haha jokes on me... it made alot. :) The smell putting everythng together was yuummmmyy.. I did enjoy this dressing. The mixture of the cornbread and toast made a difference for me. I really didnt realize how much work went into the recipe. I boiled six turkey legs with celery and onions, pulled the meat and used the broth for the recipe. I did still cook celery and onions as the recipe calls for. It was very flavorful and i will make this again.... and eat it also. :) Thank you for the recipe.
This is just like Mom's! She always used biscuits and cornbread so that's what I used. It was very moist and delicious.
I'm making cornbread (whenever I say it it sounds like conebread) dressing right now. My grandma told me how to make hers, which is delicious, about 2 years ago and I'm about halfway through and I couldn't remember what to do. Thank you for this recipe, it's similar to what my grandma does. I'm not a fan of white bread in my dressing though so I'll leave that out we also shred up some boiled chicken and put it in there along with some hard boiled egg, cut up into chunks, without yolk.
This recipe tastes just like my late mother-in-law used to make (except she never measured)! Since she passed, I have become the official dressing maker for the holidays! If using a disposable foil pan, make sure you put your pan on a cookie sheet when baking since it can be heavy and difficult to get in and out of the oven.
I am a City girl raised by Southern women. For years my Aunt Emma has always made my dressing for the holidays. I was getting scared because she passed away this spring and I never got her recipe, but I've purchased the ingredients and this looks really close to the ingredients that she used. I will make a sample this month to see how close it tastes to my Aunt Emma's.
This is just like my dressing recipe, except that I only use a pinch of sage and about a tablespoon of poultry seasoning. Sometimes my proportions end up with a little more cornbread, or a little more bread, but it always turns out to be delicious. I usually bake at 350 for an hour or so; everything else I need to put in the oven at the same time cooks at 350, and the dressing is flexible as far as temperature goes.
Definitely a keeper !!!! One word of caution... do not add 1 TBSP of salt all at once, especially if your cornbread, bread and stock might already be salted (like mine was). Even so, by adding some mashed cooked potatoes this turned out perfect. Oh instead of bread I used biscuits and I didn't use eggs... and I only used one teaspoon of sage... At first I wasn't going to rate this because of these changes... but here it is only a few weeks since Christmas and I'm already craving it !!!