Good Old Country Stuffing

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Hello! I've heard many of you lovely ladies talk about this....I've never heard of it, and it sounds AMAZING! Can I please get this recipe? I'm dying to try it! haha, Happy Holidays!

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I tried this recipe two years ago and the only thing that I have to critique on it would be the quantity. There was so much stuffing... even too much for thanksgiving leftovers. I had that stuffing in my fridge for a week and we were continually eating it because it was so good! This year I am making it for my family's thanksgiving feast and am really excited to show people I can cook thanks to an easy recipe!

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I agree with Charlotte from Pt. Aurthur, TX. This CAN"T be Paula's personal recipe. Down here in FL we make it like they do in TX. 1 skillet of cornbread, 1 sleeve of saltines, 1/2 loaf of day old bread, crumbled, 1 stick of softened butter, 6 - 8 raw eggs, 3 -4 boiled eggs, turkey or chicken broth, salt, pepper, little poultry and sage seasonings, canned cream. It doesn't get any better than this, very moist and yummy. Thank you Mama and Aunt Janie , the best cooks ever : No offense Paula, I love all your other recipes, try this one, you'll never go back.

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Since I grew up eating bread stuffing, it is my favorite. I have not tried this recipie but will tweak my own using some of the ingriedients from this recipie, never used egggs before. Dressing is a personal preference, not a contest! Can't wait till Thanksgiving! Enjoy!

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I am Paula Deen's biggest fan but the best stuffing/dressing is cornbread based! I've been a Southerner all my life and that's the way we do it down here. We also say pe-con, not pe-can. :

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Lord have mercy!!! Down here in Southeast Texas we put at least 8 eggs in our dressing....I can't believe that is really Paula Deen's recipe. My Nanny's cornbread dressing puts that one to shame. We use one skillet of cornbread and 2 sleeves saltines for the base, home made broth from boiled vegs. and turkey heart, liver, etc. ..It is a rich moist dressing.

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GREATE

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I used this recipe a couple of years ago (didn't have to cook last year ... woohoo! and tweaked it a little to suit me. I'm partial to stuffing which is not dry ... almost bordering on a bread pudding texture with a crusty top. I added an extra egg and chicken broth to make the the mixture almost mushy. Also, did not add rice or saltines. I used crispy bacon bits and pieces (about a pound ... trimmed a fair amount of the fat off and included chopped water chestnuts for texture. Sauteed my veggies in the bacon grease. Also, I used Mrs. Cubbison's herb stuffing and adjust my seasonings once the mixture is done. I count one bag of stuffing as one "loaf." Overall, a good, basic stuffing. It would be easy to add chopped fruit or whatever else one wants to make it their own.

NOTE TO KAYLA (BELOW: Most definitely double the recipe. IF there are leftovers, they'll be FABOOO!!

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I'll be honest. I've watched several Food Network shows looking to see if anyone can provide a dressing recipe that comes close to my mama's. I thought Tyler and Paula would be sure fire sources because they're southerners, too. But no such luck. The closest I've seen comes from Claire Robinson. My mother's dressing is like a wonderful cornbread pudding with celery, onions, sage, eggs and Swanson's chicken broth. There's nothing better tasting than my mama's dressing. You're doing the world a disservice showing these bogus versions of southern cornbread dressing.

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I saw this recipe last year and decided to make it for Thanksgiving. It was so flavorful and delicious! ! Even those who normally are not fans of stuffing tried it and went back for seconds (and thirds!! I did omit the rice from this recipe, but hands down it was one of the best that I have ever made! I will make it again for this Thanksgiving and Christmas.