Cornbread Stuffing

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I am from the South and grew on on the traditional cornbread dressing. Cornbread ground up fine with celery, onions, sage, poultry seasoning etc. I saw Michael does this recipe and knew I had to try it and this Thanksgiving my Mom was going to be out of town and I would have my chance to do something different. Yes, it was different but very good. I really liked the cubed cornbread better . I will definately make this dish again. It would be great anytime of the year. I am going to try this recipe with sage and poultry seasoning to see what they would taste like--I think that would give it a more Thanksgiving flair for us in the South. I just love trying new recipes.

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I tried this stuffing for Thanksgiving and it turned out great. I did make some changes to the recipe. I used bacon instead of ham and added a Tbsp of poultry seasoning. I also reduce the butter by half and replaced the other half of the butter with bacon dripping. Also, Michael It did use canned chicken stock. It was delicious and my family loved it. I would make in again for Christmas dinner.

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This stuffing is so good, I can just eat it out of the dish with a spoon! My husband and I made this for the first time on Thanksgiving Day and split the veggies into two dishes after that step was complete. He added bacon (instead of ham and I added vegan bacon. I made the custard out of egg replacer, vegetable stock and soy milk; fresh basil and rosemary instead of cilantro and parsley just because of my personal preference of herbs. I actually forgot to toast the cornbread, but it still came out perfectly. No taste was out-shining the other, so it's a wonderful combo of flavors and texture!
I would actually call it a Southwest stuffing, but maybe that's because my only memory of Southern stuffing is salty mush. But a good recipe is a good recipe, so who really cares. It's just about new and exciting flavors! Thanks Michael Symon!!!!

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I was surfing for a better-than-average stuffing recipe, when this one popped-up out of nowhere and slapped me in the face! I make a really good fruity-sausagey stuffing, but was bored with it, and wanted to change the menu a bit, pump it up. This stuffing absolutely, hands-down does it!

I wouldn't change a thing about it, but the andouille idea sounds fabulous! Easy to make, savory as Hell, and just plain old fabulous flavor!

I can't wait to pop this down in front of guests this year! Excellent find!

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I joined mainly to respond to Glenn.... So much to say, so little space. I am southern, and have been cooking since my great grandmother could balance me on a stool in front of the stove. Soooo, your 30 years means nothing, in the south, we've all been cooking that long, or longer. Call it a caserole, who cares? We use the entire animal, and waste nothing, so if Michael wants to add ham, cool. I'll be adding andouille, since that's what I have in the fridge. And if you want to get southern picky, toasting the cornbread is not the norm, so that makes it 'stuffing' for me, but I'll be doing it because I grew hating cornbread 'dressing', thinking it was 'supposed' to have that gross consistency. Southern cooking is all about using what you have, and adapting to taste good. So good for you Michael, a new southern recipe. AND if I remember correctly, he mentioned on the show that the recipe came from his southern mother-in-law, well that makes it authentic for me because she's obviously been cooking longer than I have.

I agree with Michael on the canned stock comment, which is full of salt and 'stuff'. A good alternative is boxed, natural, broth. I'm guessing he thought most adult cooks could figure out an alternative to water, he was after all, speaking freely and using a minimal amount of time. Common sense should prevail on occassion.

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I wish people would use this section to actually review the recipe after making it. I made this on a trial run for a new stuffing this year. We will be using this recipe. It is awesome, as is. The corn and red pepper are unexpected and delicious components to this "new to us" version of cornbread stuffing. The ham is genius, lending a gentle salt and smokiness to the stuffing that I always think is missing with sausage stuffing. We like the light touch of cilantro, too.

Hey, Glenn...30+ years of chef-ing should have taught you that not all recipes will be to your taste. Get over yourself and find somewhere else to use as a platform.

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this is a solid, basic recipe, very appropriate for the holidays. by the way, glenn, first you should learn how to spell, second you are way out of line in many ways: why don't you try to become an iron chef?? eheheh

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love it

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Glenn, I think you are a little too tweaked about a simple recipe on a fun holiday show. He obviously is not giving a recipe that would be served in a 5 star restaurant; it's a homey, simple stuffing recipe...not something to get all angry over. Sounds like you were just trying to "best" an iron chef for some personal gain. Cheer up...it's the holidays. Michael, you rock!

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I made this recipe last year for the first time at Thanksgiving and it was a hit! The only thing that I did different was made it spicier( added more jalapenos! I had been making my mother-in-law recipe for over 22 years and I decided to try this one well let me tell you that even my sister who has been making her stuffing recipe for the last 30 years ask me to make this recipe this year again. Now I have friends and family asking me to bring stuffing! I make this recipe more than 4 times a year. Thank you chef Symon!!