Cornbread Stuffing

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Wow! I just took this fabulously and uniquely traditional dish out the oven about an hour ago. Just served myself some and it is totally delicious. @jorasims below: You did not cook this dish right. Nothing about it is bland. It was pretty tasty before salt pepper etc. Cooking with the right amount of love is the key. Flavor to taste but I think Paula hits it on the nail. However I added a couple of extra pinches of sage and reduced stock to 6 cups so more flavors would stand out. Was not too thick or stiff at all. Thank you Paula for the inspiration!

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I made half the recipe and this filled a 13 x 9 pan. Next time I plan to double the amount of sage and possibly increase the ratio of cornbread to bread. This doesn't reheat well but everyone loved it and I will use this recipe again.

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It is excellent. I put it in my bird last year. The only beef I had with it was the fact that it was too much stuffing. This year I will cut the recipe in 1/2.

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This recipe identical to my grand mothers' recipe for corn bread dressing. and is of course my basic recipe. I have over the last few years added a few twist to this: Thanksgiving 2010 I added some mild Italian sausage and everybody loved it. This year I want to go a little cajun and use a basic pork breakfast sausage and a bit of andouille. But this is truly the dressing that I grew up on and by the way I grew up in Memphis.

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LOVE this recipe. I got rave reviews from my family and friends. I decreased the amount of chicken stock to 5 1/2 c. and added Lawry's Garlic salt. Highly recommend!

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I was excited to try this recipe and was so disappointed. It's a little labor intensive and the end product was very bland and dense. We won't be making it again...

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It was by far the closest recipe I have found to what we were served at family holidays! Now if I can only find a giblet gravy match.

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My family raved about this recipe! I will be using this for every holiday!

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Another Thanksgiving tradition is born! I followed Paula's recipe to the letter and produced a beautiful dressing for my family. I also used the recipe, plus just a little bit more moisture, to create a chicken and dressing casserole for a hearty freezer meal. Delicious~

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I like this. I add my cooked chicken to the dressing and add in a little more celery. It has never been too soupy, but I make my own stock. I make it ahead and freeze it. If frozen, I cook it for a longer period 60-80 min. Otherwise, it goes as directed. I don't make stuffing; I make dressing which is cooked by itself.