Cornbread Dressing

  • adeeholcomb Posted: 11/24/08
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    I have used this recipe for the past few years and my family always loves it. The recipe makes a large amount, which is perfect for our family. One batch is enough for me to take 2 9x13 pans to my husbands side (20+ people) on Wednesday night and then for me to serve a smaller amount, an 8x8 pan, on Thanksgiving to my side of the family (8-10 people)

  • Pgedge1 Posted: 11/22/08
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    Finally I've found a recipe that is as good as my mom's. It is a little time consuming but is well worth it. I've made it every year since the recipe first appeared in Southern Living and will continue to do so.

  • Whitworth Posted: 11/12/10
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    I have used this recipe for *years* and it is worth the work! Its taste is everything you'd want in a dressing. My only complaint-- I wish Southern Living had included the weight of cornbread required, so that if you DON'T want to make the cornbread from scratch, you could fast-track the recipe with pre-made cornbread.

  • ChrisWinLA Posted: 10/18/09
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    MY mother always made the dressing and never from a recipe and it has taken some trial and error to reproduce her recipe. She and her family are from Copiah Co., MS and my father's family are from the MS Delta and it is unheard of in both families to put sage in the dressing. Sage goes in sausage. Y'all, try this recipe without the sage and I think you will like it so much better! Also, I would use half the celery as well because a whole bunch would be way toooooo overpowering. The delicate flavors can easily be overwhelmed between too much celery and the sage. Also, I've spent most of my adult life in Southeast LA and they don't put sage in their dressing either! Where's the gravy?

  • tcwith3 Posted: 11/24/10
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    Great recipe! If your looking for a simple southern cornbread dressing just like Grandma used to make, this is it. I substituted fresh rubbed sage for fresh. For the soft bread crumbs I used my homemade sour dough bread. It was delicious. I'm looking forward to trying the additions of sausage, apples and pecans...sounds yummy!

  • GeorgiaGuy Posted: 12/16/09
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    Everyone has different tastes with dressing--this one is excellent. It comes as close as possible to my mother's dressing--she had the recipe in her head, and the family hasn't been able to duplicate it since. With the amount of broth, it makes a dressing that's moist enough to not need gravy. But with gravy, it's heavenly! A keeper.

  • deeharveyd Posted: 11/24/10
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    This recipe was great. You will love it. I made this for a thanksgiving potluck at work last week and it was a total hit. I added some Andouille sausage (2 links) and I also added some cayenne pepper to the sausage while sauteeing for a little kick. Absolutely great. This recipe makes a very large amount of cornbread stuffing. I thought it would too much for our small office but they ate every last drop.

  • JVinKY Posted: 02/22/11
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    I thought this made a pretty good dressing, though the cornbread part turned out a bit sweet for my tastes. I would make it again, but I'd cut down on the sugar. Otherwise, it was very good and had a lovely consistency.

  • RioRita67 Posted: 11/23/10
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    This recipe is almost like mine except I don't use any breadcrumbs and I add a can of Cream of Chicken soup. I also add chopped boiled eggs to mine. Delicious!!!!

  • mountainmama Posted: 11/25/11
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    I made this dressing for a crowd for Thanksgiving, exactly as the recipe states. It makes a LOT. I recommend unless you are serving more than 20 people, to halve the recipe. I have to say no one cared for it very much. We had 14 people, and only about 1/4 of the large pan was eaten. I threw the rest out, as I did the 8 x 8 pan in the freezer. All told, it was very bland and mushy.

  • Itchingtogo Posted: 01/07/12
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    Made it for Thanksgiving except I used the cornbread recipe from the cornmeal bag and then followed the rest of this recipe. Wonderful.

  • Aprille Posted: 11/25/11
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    This recipe was fantastic! I made it exactly as the recipe stated (except I might not have used a full 3 cups of celery, just used 1 large chopped onion, and used 1 Tbsp of dry sage). It turned out very moist (not mushy) and got rave reviews from my family. It's also nice that you make it ahead of time, and then just pop it in the oven. I highly recommend it, and will definately be adding this recipe to my file and making it again!!

  • SandyAR100 Posted: 11/13/12
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    I've made this dressing for the past four years--Thanksgiving and Christmas. I put some boiled chicken in it which means it really makes a lot. I freeze one (uncooked) pan for Christmas, and it's just as good. It's as close to my mother's as I can get. My family loves it.

  • crisco7 Posted: 11/15/12
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    I have made this for years. I was born and raised in GA and this is the best dressing I have ever had. everyone loves it when I make it and they want it every year.

  • empopp Posted: 11/24/13
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    Requested every year by family.

  • jarrettcathy Posted: 11/22/13
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    I make this every year for Thanksgiving. It is REALLY good. Last year I added the sausage and apples, that was really well liked as well. Everyone in my family loves it. It does make a lot, which is great, because I end up cooking for about 17 people. Enjoy!

  • southernchef Posted: 11/27/13
    Worthy of a Special Occasion

    I make this every year for our family gathering at Thanksgiving and Christmas. Everyone loves it and can't wait to have each year.

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