This has become a family favorite for every Christmas and Thanksgiving. I've made it nearly every year since it was published in 1999. My daughters are now making it, too.
I add 1/2 to 1 cup more broth than it calls for. And I always use the the basic cornbread receipe that's recommended and cook it in an iron skillet.
I usually serve the dressing with turkey, but my family will eat it with any main dish. Make the cornbread the night before to save you time the next day.
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