Southern Cornbread Stuffing

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
  • Cornbread:
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To serve, cut into desired squares and serve with butter.

Yield: 6 to 8 servings


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 595
I give this 5 stars because my daughter loved it. I can't remember how much stock I used, maybe 6 or 7 cups? I used the Pepperidge Farm Cornbread Stuffing so maybe I did use all 7 cups. I did not have time to make cornbread that day, but it tasted fine. item not reviewed by moderator and published
I usually read the reviews before but this being a 5 star Paula Deen recipe I went against my usual MO and just barreled in. As soon as I added about 6 cups of stock I knew something was off, I went to the reviews. So I stopped at 6 cups, separated it into 2 pans, and cooked it for about an hour. The recipe needed more flavor and the instructions needed to be more clear. BUT It tasted good with my homemade gravy. I'll keep looking for the perfect recipe! Read more at: http://www.foodnetwork.com/recipes/paula-deen/southern-cornbread-stuffing-recipe.html#sni-reviews?oc=linkback item not reviewed by moderator and published
BEST dressing recipe I've ever had/tried!! A few notes for some newbie chefs, don't add ALL the liquid, just enough for your bread mixture to absorb. I dry the bread/cornbread by leaving them out on a cooling rack overnight. At first I was scared that it was too dry, but that's what you want!! item not reviewed by moderator and published
That was the best dish I have ever tasted . My family loved it .That was the best thing we have ever made in our lives. I LOVE THIS RECIPE item not reviewed by moderator and published
OMG – Paula Deen ROCKS!! I will NEVER stuff a turkey again!! I made 4 changes which reduced the fat and added more veggies. Changes: broke the white bread into pieces and then dried it; added 2 cups of diced carrots; used only 2 Tablespoons butter and olive oil each to sauté veggies; and reduced the liquid by half. This is so good, I ate some leftovers for breakfast!! item not reviewed by moderator and published
I have made this recipe the last few years for Thanksgiving and Christmas. I have followed the recipe exactly and never have had any issues and everyone loves it. I don't even have any left for left overs. To me this reminds me of my Granny's dressing, and the folks on my side of the family seem to agree. I hate for dressing to me too dry or too muchy, again this has come out just right! item not reviewed by moderator and published
I've used this recipe and the whole family loves it! Growing up in the south is just like the dressing my aunt uses. And as for the recipe (if you've never made it before tip**) I just eyed the broth, you want it to be the consistency of cornbread mix.... don't let it get soupy. Some times I need more broth at times I need less. item not reviewed by moderator and published
Been making this recipe as long as I have been cooking(40years) I use whole wheat not white bread. I add chives and mushrooms. Sometimes need more stock or turkey broth, but no matter what it is always great. item not reviewed by moderator and published
If you have ever made SOUTHERN CORNBREAD DRESSING ...DO NOT USE THIS ONE ITS TERRIBLE ...........I dont care who's name is on it ...this is CRAP for lack of a better word to use !! item not reviewed by moderator and published
This was sooo watery and mushy. Even after baking longer, this recipe could not be saved! Ruined Thanksgiving item not reviewed by moderator and published
I tried this recipe last year and agree that it was more like a soggy soup than it was stuffing. That recipe says to use 7 cups of chicken stock. Really? That's why it was a soupy mess. item not reviewed by moderator and published
READ THIS IF YOU HAVE NEVER MADE STUFFING/DRESSING BEFORE. I wish I would have read the reviews before making this. But when a recipe has 5 stars you would assume it doesn't need modification. If you use 7 cups of broth you will have one messy disaster. I kept cooking and cooking and it still was like soup. Finally, I dumped it on a baking sheet and spread it thin. Then continued to mix it around and cooked for probably another hour. Finally, the consistency was normal. I don't know how anyone had good results following this as is....I may make again with a lot of modifications including adding more seasoning. item not reviewed by moderator and published
This was terribly mushy. item not reviewed by moderator and published
This stuffing was good but not the best I've had. I used "Pamela's" gluten free cornbread mix to make the cornbread, which tastes great on its own. I also used gluten free rice crackers instead of the saltines. I was disappointed that the dish turned out mushy and more like a casserole than a classic stuffing. I still love Paula. item not reviewed by moderator and published
This is very much like my mother's recipe. I use Martha White's jalapeno cornbread mix (x 2) for my cornbread. Can't say that I measure the broth - put some in, then the eggs, and then more to make it "look right". I like crispy dressing, so I cook it in a large toast pan with about 3/4" side. I don't use the sage or poultry seasoning, because my family doesn't care for it. It is very important to toast the white bread until super dry and (I think) slightly over bake the cornbread. It's just perfect for our tastes. item not reviewed by moderator and published
I made this cornbread dressing for the first time, followed the direction as it is written. It came out perfect! Every one loved it. Thank you Paula. item not reviewed by moderator and published
This was my first time making stuffing and it turned out GREAT. I did what other reviews suggested, 3 eggs and 4 cups of stock. Absolutely perfect. Also used Jiffy cornbread and Ritz crackers. I'll be making this recipe from now on. item not reviewed by moderator and published
I make this every year and it is the best! I modify it by adding 2 chopped Granny Smith apples (sautéed with the onions and celery) and a tube of cooked pork sausage. You can't miss with this one. Just be sure not to add all of the stock at once, you may not need it. I usually end up using about 5 cups. Also, this makes a TON! Would serve 10 easily. item not reviewed by moderator and published
I've made this recipe every year for the last 4 years and it is the best! I recommend using the Better Homes and Gardens Corn Bread recipe instead of the one listed for an extra bonus. I also recommend adding 1 pound of sage sausage and 1 chopped apple. No matter how you make it your own, this recipe is fantastic! I'll be sharing it with my friends and family for years to come! item not reviewed by moderator and published
I first made this recipe back in 2007 and I've been making it ever since. It is always the first thing gone at Thanksgiving. I've varied it up a bit but really the only things I do differently are using whole wheat club crackers (instead of saltines) adding a pound of Conecuh sausage (Andouille is an *almost* decent substitute for it) and I don't dry my bread (I've used whole grain breads with great success). Even my own doctor wanted my recipe, I kid you not! I do everything else just how good 'ol Paula said. Thanks Paula! We LOVE you! item not reviewed by moderator and published
I made this last year for Christmas. It was delicious but I made some changes. There is no way you can give 5 stars when you have to ammend the recipe. I made Jiffy cornbread - 2 boxes, with buttermilk. I made it 1 day ahead, broke it into pieces, and allowed it to sit out to dry for 24+ hours. I used a lot less stock. Use your brain when making this, and you'll be fine. This recipe is much better if you have experience in a kitchen. If you're simply looking for a recipe to make and follow blindly, I wouldn't recommend this one. Overall, super-delicious. item not reviewed by moderator and published
If you are an experienced cook and are familiar with all kinds of recipes and cooking, you can judge what works for you and the amounts of stocks, spices etc.you'll need. This is a good recipe...adjust it to your taste and don't complain about it if it doesn't work for you. Paula you are the best! item not reviewed by moderator and published
The greatest recipe. I have used this one for years and it is so flavorful! The entire family is always so happy with this recipe and that is not always so in a house full of critical cooks. Thank you Paula! item not reviewed by moderator and published
Been making this every year for the past 5 yrs or so. The flavor is spot on and the dish turns out just as it should--which was not so for several other recipes I've tried. My tried and true dressing recipe! item not reviewed by moderator and published
Love it, love it, love it! Be careful to not add more broth than is called for. One time I had some extra broth and just threw it in. Big huge mistake! item not reviewed by moderator and published
Great dish!I made this last year for Thanksgiving and it was a hit. I will make again this year too. I get request for this dish all during the year. I recommend this receipe to everyone. item not reviewed by moderator and published
I made this last Thanksgiving and will do so again this time. I have made several other recipes in the past because I like the cornbread style and my mom likes the traditional bread style and NONE have even come close to being as good as this recipe. I have to say....we had both styles of stuffing (cornbread and tradtiional bread) and mine was almost gone and the other just sat...uneaten. My mother was not happy---to say the least. I will definitely stick to this recipe! item not reviewed by moderator and published
This is very similar to my father's dressing (which was my grandma's recipe) the thing with the stock everyone is complaining about is that you may need up to the amount listed but you don't always need ALL of it. You have to sort of eyeball and judge it as you mix. The crackers were always part of ours. The cornbread he always made and cooked a bit overdone. And we always used quite a bit more of the white bread, usually a whole loaf and the cornbread was always made in a cast iron skillet. The dressing was always made after the turkey in the turkey roasting pan with pieces of the turkey in it. We used to do hard boiled eggs in it too but dad stopped doing that because I didn't care for the eggs as a kid. In the south, humidity also plays a role in how much stock should be used. If the day is warm/humid then less stock is needed. Those giving bad reviews based on the stock amount never grew up in a household that made this sort of dressing. item not reviewed by moderator and published
I have been eating cornbread dressing since I was a baby I am sure. Being born just outside of Charleston, SC it was the only dressing made. My grandmother, mother always made it and now I have been making the Thanksgiving and Christmas dinners for many years and my family loves the cornbread dressing. When I saw the original show when Paula shared this recipe, I decided to try it. My goodness, it was so easy and the best. My family ate it up and absolutely no leftovers. I now make a double batch just for the leftovers. I do not measure much these days, it's just a consistency thing now and it always turns out just perfect. Thanks Paula for this recipe. It, like you, are loved a whole bunch. Allan item not reviewed by moderator and published
nothing special item not reviewed by moderator and published
This was the first dish I tried from FN. I've been meaning to post a review when I made this for Christmas dinner but just now getting around to it. Everyone insists I make it every holiday from now on. Like many other reviewers I wanted to try to duplicate the old family recipe because I didn't get it from my Father or Grandmother before they both passed in '09. I did reduce the stock to 5 cups and 3 eggs after reading all the reviews. I like my 'dressing' to be thicker and also added a can of cream of chicken and mushrooms. I also cooked it a bit longer but in all fairness the electricity went out for a bit while making it, just my luck, but it came out perfect! Thanks Paula for giving me back a family tradition. If you have a family recipe that makes those holiday meals please get it before it's too late. Dad and Grams would be proud! item not reviewed by moderator and published
I loved the flavor! item not reviewed by moderator and published
Very good recipe! Have fixed it every Thanksgiving and Christmas since I found it. Besides making my own chicken broth w/ chicken wings and my own cornbread recipe I reduced the amount of broth to 4 cups and the sage/poultry seasoning to 1 T of poultry seasoning. We simply are not huge sage fans. item not reviewed by moderator and published
I made this stuffing for Thanksgiving. I used Paula's Chicken stock recipe for this dish, with one modification...I used split chicken breasts and added the breast meat to the dressing. It was Amazing! My family requested that I make it for Christmas too! Thanks Paula! Love ya girl! item not reviewed by moderator and published
Amazing. This is the best cornbread stuffing I have ever had next to my grandmother's. Every other recipe I have tried did not turn out right, but this one is perfect. My family loved it and I am planning on doing another batch for Christmas. item not reviewed by moderator and published
I made this exactly as stated and I thought it was delicious! This will be my go to stuffing recipe from now on. The only thing was that it made a whole lot more than what it said. I doubled the recipe and had enough to feed at least 25-30 people. The recipe stated serves 6-8 people I think. Anyway, that was ok because everybody loved it and got to take some home with them, and I had some left for myself. It was not soupy at all. I did turn it on broil for a few minutes to get a nice golden brown. item not reviewed by moderator and published
It's definintely not Thanksgiving without a Paula Deen crowd pleaser! I was EXTREMELY satisfied with this recipe! My grandmother said it was the best cornbread dressing she had ever ate and she has made and ate many many dressings in her days. I tweaked it a little to my own likings, but kept it almost the same as the recipe. I made my cornbread from WhiteLily Buttermilk Cornmeal cornbread recipe on the back of the package. I made my own chicken stock by boiling a whole chicken, adding chicken boullion cubes to the stock, and then deboning the chicken and adding it to my dressing mix. I used more than the recommended stock amount, just until it was slightly soupy. I didn't add the eggs. Baked it and it was perfect! I made 2 pans and they were both gone within an hour. Definitely try this recipe, even if you stick to Paula's way, it was sooooo good! item not reviewed by moderator and published
Being a Georgia girl myself, I really trusted this recipe and made it for Thanksgiving this year. I was very disappointed. I didn't take the time to read the reviews because it said 5 stars so I didn't know about the way too much stock the recipe called for. After putting only five cups into the mixture it was soupy but I was afraid not to add some more. I stopped at six cups but it was a real mess. I've been over the recipe again and again and I did exactly as she recommended but my stuffing was soupy and tasted like gooey mush and not the cornbread stuffing I wanted. I've always loved cornbread dressing but I think that the white bread (dried mine in the over and the sleeve of saltine crackers made the dish just way to mushy and I lost the cornbread taste I really like. I made the recipe for cornbread with buttermilk on Monday and I thought that the Thursday morning assembly of ingredients allow for it to dry out a bit. I would never make this again. item not reviewed by moderator and published
I read through the reviews before making and like some suggested I cut back on the amount of cups of stock I used. I ended up using not quite 5 around 4 and 1/2. As long as you don't put the full amount and gauge it you should be good. I also used two boxes of jiffy corn mix and combined both boxes in one 8x8 pan. The dressing came out perfect and tasted delicious. I added poultry seasoning and sage. Found at Whole Foods in the bulk section where you get what you need. Delicious! item not reviewed by moderator and published
The only dressing allowed in our southern home on Thanksgiving is Cornbread Dressing the way Mamma used to make it. It's very similar to yours Paula, with these exceptions: I bake a pan of biscuits to use instead of the saltines, and I grow fresh sage just for the Thanksgiving dressing. I don't worry about the chicken stock measurement in the recipe because the crumbs may be drier at one time than another and who knows how many people are going to sneak a piece of cornbread a pinch off a piece of biscuit before I get it all mixed up. It comes from experience. Add the stock gradually and mix thoroughly until it resembles cornbread batter or a pot of grits ready to serve. Then you'll need more stock to make the gravy. item not reviewed by moderator and published
Fantastically scrumptious!!! The BEST Thanksgiving stuffing recipe. I tried this recipe based on the glowing reviews I read here, and was NOT disappointed. It is so flavorful & moist. It is now the one I will use from here on out. A new family stuffing tradition is begun. Thanks Paula! item not reviewed by moderator and published
Horribly disappointing! I found this recipe a couple of weeks prior to Thanksgiving and set it aside. I left myself a note (not with the recipe, darn it suggesting a reduction of the chicken stock/broth, as others who reviewed this recipe noted. If I had recalled that, it may have been ok, but making it as the recipe suggests, it is very soupy. Will not try this again. Tasted nothing like the wonderful southern cornbread dressing I enjoyed in my youth. item not reviewed by moderator and published
I make this dressing every year for Thanksgiving and Christmas. It always comes out perfect and even my kids who are super picky, love this dish! My late grandmother used to make dressing every year that was almost like this one (Paula's recipe is more moist. I think of her every time I make it. Thank you Paula for this recipe. item not reviewed by moderator and published
Great recipe! I used Jiffy cornbread, only 4 cups of broth (due to soupy comments below and added chopped jalapeño with the onion and celery. item not reviewed by moderator and published
I really loved this cornbread stuffing! As someone commented below, it is very soupy at first. The recipe says to bake for 50 minutes but I had to bake it for around an hour and a half to get it firm and golden brown. It was delicious and I would definitely make it again! item not reviewed by moderator and published
This cornbread stuffing was a hit today for Thanksgiving! I did make changes though because I'm not big on soggy stuffing. 1 I used a sleeve of wheat Ritz crackers rather than saltines 2 I used 2 boxes of the Jiffy cornbread mix and made them with buttermilk 3 I crumbled the corn bread into chunks and dried it in the oven with the white bread at 200 for ~1 hr 3 I used 6c of chicken stock and only 3 eggs 4 I mixed the chicken stock and seasonings together ahead of time and just refrigerated it until I needed it (not the eggs 5 My store bought chicken stock was unsalted so I used salted butter when sautéing the onion & celery. With these changes, my stuffing came out absolutely perfect. My husband says this is now going to have to be a Thanksgiving staple in our family: **I made this for 9 adults and we ended up with exactly half left over because of all the other food. item not reviewed by moderator and published
I made this recipe according to the directions. I could have cut 2 cups or more of the chicken stock from the recipe. It was way too soggy. Took forever to cook. The flavor was delicious, however. item not reviewed by moderator and published
This was so good and so easy to make. It was a nice change to make the cornbread from scratch instead of buying pre-made bread. This made a 9 X 13 casserole dish of stuffing for me. It seemed a little wet for me once I mixed it so I added and extra sleeve of crackers and it turned out great. Thanks for the recipe. item not reviewed by moderator and published
I have never had such an ill-conceived dressing. Please do not EVER use saltine crackers in a dressing unless you don't want your guests to ever return. It was mushy and tasted like crackers. BIG mistake. item not reviewed by moderator and published
I use this recipe every year. Hints: 1 Bake your cornbread the day before to give it time to dry out better--makes better crumbs. 2 I make homeade homemade chicken stock weeks ahead with a large bag of chicken bones from the butcher. The canned and boxed stuff available at the grocers pales in comparison. 3 Taste your stuffing before adding the raw eggs to correct the seasoning if you need to. 4 If you don't want to make the homemade cornbread suggested, don't use Jiffy--it's too sweet. Try Martha White boxed cornbread--tastes more like old fashioned southern cornbread. The added sleeve of crackers is genius--it gives a nice, noticeably different flavor. item not reviewed by moderator and published
Omg so glad I tried to make this early and I have a box of cornbread stuffing in the cabinet, what a mess. I followed the recipe to a T, and it looked like bread soup. Obviously there is way to much chicken stock I would have been so embarrassed had I waited until the last min to make. This recipe messed up my thanksgiving cooking mojo, and definitely needs to be revised. item not reviewed by moderator and published
This is the best cornbread stuffing recipe EVER! I do cook it quite a bit longer than the time suggests on this recipe. My sons request (or demand! that it be on the Thanksgiving table!! item not reviewed by moderator and published
This is the best stuffing ever! Thanks Paula Deen for the last stuffing recipe I will ever need! One modification that I make to it: toast pecan pieces in the pan after pouring out the veggies, add them and a handful of craisins to the mixture before baking. So delicious, I can't wait til tomorrow to eat it! item not reviewed by moderator and published
Every since the 1st time I made this dressing, I have had requests for more. So this is my 3rd time making it. Although I would suggest: a dice [instead of a chop] for the celery, and if you use canned/carton chicken stock, add a chicken bouillon cube to boost flavor. For Christmas I will add sausage..Happy Holidays! item not reviewed by moderator and published
im not a true southern, unfortunately i am a hoosier by birth, but a hillbilly by heart. i loved your dressing Paula. and anyone who doesn't need's their soft palate examined. my son Andrew is fighting cancer and this looks to be his last holidays with us, he's only 21. that child's dream was to be a chef, and he was born with an amazing soft palate and knows his flavors. he absolutely loved this recipe. thank you Paula for helping us make what will most likely be my baby's last holiday dinners amazing. we love you and watch you all the time! item not reviewed by moderator and published
I also LOVE this recipe. This is the 2nd or 3rd time using it and I will ALWAYS use it again!! : item not reviewed by moderator and published
almost like mine except i put in sausage and dried cranberries brings out the walnut flavoring it really tastes like southern stuffing!! item not reviewed by moderator and published
Made almost just like Mama made hers! I'm having it this Thanksgiving for the fourth time! item not reviewed by moderator and published
i always have a paula dean thanksgiving. i love her. item not reviewed by moderator and published
This is my fourth year making this stuffing and its delicious! I make it exactly the way Paula does except I use Jiffy cornbread and always include sage and poultry seasoning. Would recommend to anyone. item not reviewed by moderator and published
YUM! YUM! item not reviewed by moderator and published
I have been making this stuffing ever since our first Thanksgiving after getting married, in 2001. My husband and I love it, and so do our kids. It's a great go-to recipe, and a real crowd pleaser. I usually add in crumbled or diced cooked sausage and diced apples or pears. My favorite is some variety of chicken sausage with some kind of cheese in it, like chicken-apple-gouda. Love it, love it, love it! Happy Thanksgiving, everyone! item not reviewed by moderator and published
This a great Cornbread Dressing. It has been in my family from my grandmother, mother and now me. It has to have sage in it to make it right. I can never add enough. Once you get it mixed up taste it (always put a little in a small bowl and microwave prior to adding egg. item not reviewed by moderator and published
This looks good, but I learned to make Southern dressing with only cornbread, and we added a few chopped green peppers to the celery and onions. This makes me want to make it again for turkey day this year. I'll have to try this variation - Thanks! item not reviewed by moderator and published
Very easy, I have never used to stuff a turkey but it turns out great baked. I always make ahead and freeze. I promise it is awesome out of the freezer. I use one pan for Thanksgiving and one for later. Tastes like my Mamma's. item not reviewed by moderator and published
I make this recipe every single year. It is always a hit. I have to make a second batch on the side for the family if we expect to have any on Friday. I eyeball the stock and use Adobo rather then the chicken seasoning. WINNER every thanksgiving. Thanks Paula.... item not reviewed by moderator and published
I used the dried cornbread in the package from the store. I used ritz crackers instead of saltines. everything else I followed the recipe. We used turkey stock, instead of chicken. The recipe came out great! was very good stuffing, and will make again! this was my first homemade stuffing, and it was a hit! YUMM!!! I am enjoying left overs. so flavorful!! item not reviewed by moderator and published
Thanks to the helpful reviews and this easy to follow recipe, I made a perfect cornbread stuffing. I will probably tweak the ingredients a little to make it uniquely mine, but this is tasty just the way it is. I followed the advice of others who reduced the eggs and chicken stock. I only used 5.5 cups stock and three eggs. It came out just right! I used unsalted butter and one chicken bouillon, I skipped the poultry seasoning, but I might add another bouillon because it could stand a tad more salt. I added the fresh chopped sage. Next time, I will reduce the celery, I think I overdid it a bit on that! I made the cornbread recipe and really didn't enjoy it at all. I'm used to sugar in my cornbread, so maybe that was it. I tried it in the stuffing recipe anyway, and to my surprise it all worked beautifully together and tastes great. I will try making a cornbread I like. But this recipe definitely has my approval. item not reviewed by moderator and published
While the house is empty I wanted to test some recipes for thanksgiving...OMG!! I'm in love!! This will definitely be on my thanksgiving menu. I did a couple of things different- just for convenience but the taste couldn't be better. I'm a happy lady!! item not reviewed by moderator and published
For the southern cornbread stuffing recipe, i used a "Northern" corn bread recipe which contains 1/3 C sugar and is closer to Jiffy mix. i really liked the sweetness in the stuffing. i noticed that there is no sugar in paula deen's recipe for southern style cornbread. also i followed the direction from other reviewers and used 3 1/2 C of stock and 3 eggs with good results. i left out the sage. I Iove my revised cornbread stuffing! item not reviewed by moderator and published
I am married to a southern boy and he LOVES his granny's dressing so when tasked with doing the dressing I turned to this one and it was the right decision. Eyeballed the amount of stock made the Jiffy box cornbread to save time (and did it the night before and this turned out fantastic!!! My husband said it was better than Granny's (but I won't tell her that!!! Sidenote the giblet gravy related to this recipe is also outstanding..... item not reviewed by moderator and published
This is a very flavorful recipe and my family seemed to enjoy it for Christmas dinner. I gave it only 4 stars because I had to tweak the recipe. I used eggs in the first batch and even though it tasted really good, it was way too moist, too soft and never set even after having been in the oven for almost 1 1/2 hours. I couldn't serve it. In my second batch, I omitted the eggs but must have had it in the oven for almost 2 hours and it still didn't set very well, but browned nicely, tasted really good and set well enough to serve. I think the key would be to reduce the amount of chicken stock. Maybe 5 cups rather than 7. I'll try that the next time I use the recipe, because the flavor is awesome. item not reviewed by moderator and published
I'm a damn yankee, my husband is old south. My mother-in-law died on Dec. 3 so I figured I would try to take up the CBD slack. My southern kinfoke (I love that word loved it. I cooked my cornbread the night before. I didn't have self-rising corn meal, who knew?! Used regular corn meal, added 2 tsp. baking powder. Just fine. I don't like biting into big pieces of onion or celery. So I put them it a mini-food processer. Cut down the celery to 1-1/2 cups. Cooked this in a 13 x 9". Southern family was happy, I would use less celery but I did put it in the processer. Will tweak to my liking(and the southern side. Paula Deen is the best item not reviewed by moderator and published
Delicious; I just don't think I cooked mine long enough. The texture was a little softer than I am used to but the flavor was wonderful. Next time I might cook mine for about an hour in a 9x13 dish. item not reviewed by moderator and published
WHAT A HIT! Best homemade stuffing that I have ever made! Made it for Thanksgiving and it rocked the house! Thanks to Paula.... item not reviewed by moderator and published
This was very close to what my Mom makes. I used way more sage than the recipe called for, but that's just a taste preference. The one concern I had with this recipe was I use my own cornbread recipe, so I wasn't sure how much of it I needed for this recipe. I made my normal batch in a cast iron skillet but I think it was way less than Paula used because there was far too much liquid. I scaled back on the liquid which worked out great, but then I think I used too many eggs because the dressing was 'fluffy'. It was still good, I will just have to adjust accordingly next time. item not reviewed by moderator and published
This was the PERFECT cornbread dressing for our Thanksgiving dinner. I did add a little more sage to taste and it turned out simply amazing and moist! I was worried after mixing everything, that it looked a little too runny, but the eggs are key! I would advise anyone looking for a delicious moist cornbread dressing dish to try this, you'll be glad you did! item not reviewed by moderator and published
Oh my, this was the BEST! I decided to make this recipe rather than my usual cornbread dressing. This was better than mine. What I liked best about it was there was no need to add any giblets. In retrospect, after all the years of making CBD with giblets, I realize they are not necesary. Giblets don't add any additional flavor only texture. This dressing turned out moist and with tons of flavor. I'll be making this again, and love that there are still leftovers. item not reviewed by moderator and published
Love this recipe...my puertorican family were impressed with my dish. Used cornbred from the bakery, but still very good item not reviewed by moderator and published
This is an excellent recipe. Used the Jiffy Mix for cornbread but used buttermilk instead. Wonderful! Will make again! item not reviewed by moderator and published
I will definitely be making this recipe again! It got rave reviews from my guests who went back for seconds! Thanks Paula! item not reviewed by moderator and published
This is my staple dressing recipe. I am still in my 20's and trying to feel my way around in the kitchen, but I know that I will be making this dish for a very long time. While preparing the dressing for Thanksgiving this year, I used Jiffy boxed cornbread, with extra cornmeal added so it wouldn't be too sweet and it still came out fabulous! item not reviewed by moderator and published
This dressing was a hit as I served my first Thanksgiving dinner ever. I also used only 5 cups of chicken stock and 3 eggs and added a teaspoon each of rosemary, basil and thyme rather than using poultry seasoning. Turned out perfectly! Thank you Paula! item not reviewed by moderator and published
This is very unlike any stuffing I've had previously. It's so light and fluffy, several people at dinner thought this was a soufflé. It won't replace my regular stuffing but it will replace the mashed potatoes. You can eat mashed potatoes any time and this way the sweet "taters" won't have to compete w/ the mashed. item not reviewed by moderator and published
The corn bread is great itself. I made a batch for the stuffing and then made made another batch for a side. Thanks to other reviewers, I cut back on the eggs and stock and it was the perfect consistency. This was a favorite at the table. item not reviewed by moderator and published
The flavor was spot on, however I would recommend cutting the stock back to between 5.5-6 cups. I used 6 1/4 and it was still a little too moist even with extra cooking time. Will make again in the future! item not reviewed by moderator and published
Paula Dean! Paula Dean! Paula Dean! This was awesome!! It's actually a dressing, not stuffing - but so good!! And so easy to make! The only thing I did different was I bought cornbread instead of making Paula's. Thank you so much Paula for such a great recipe!! Will definitely make this again. item not reviewed by moderator and published
The best I have ever made and will have again for Christmas!! Worth the extra time that goes into making. I told my family if it wasn't good they had to blame Paula Deen. In fact left over stock I had I used in my gravey, and family said was best gravey I had ever made. So Paula be proud of the work your doing and the help you are bringing help to the helpless.. Thanks: a new a greatfull fan. item not reviewed by moderator and published
Delicious! Was nervous after reading so many reviews, so I cut back the stock to 5 cups and 3 eggs and it came out to the perfect consistency! The seasoning is a must, and make SURE your bread is dried out. I also left out my cornbread to dry up which helped. Very tasty, everyone loved it! item not reviewed by moderator and published
The best I've had since my Grandmother made it for us as kids. I would highly recommend to cut the stock back to 6 cups instead of 7. We had to bake it an additional 20 minutes. item not reviewed by moderator and published
I have fixed this stuffing several years and it is always ahit. YUMMO!!!! item not reviewed by moderator and published
This recipe came out perrfect!! I use 4 eggs instead of what it called for. Thanks Ms Paula Deen! item not reviewed by moderator and published
Really really good. I think it could use a good bit of salt and pepper in additon to what it calls for. I used 6 cups of stock b/c I ran out. I used a deep casserole dish (not quite as deep as hers, but deeper than a 9x13. It did not all fit, so I made 2 dishes. It baked for 45 mins. It looked too wet. I baked it 15 more, then turned the heat to 375 and baked 15 more. The consistency was perfect. I wonder if I used a shallow dish, if it would have been different, or if I used less stock in a deep dish. Next time I will try a little less stock, maybe a 1/2 a cup to 1 cup and still use the deep dish. One batch will definately feed 10 to 12 people...easily. item not reviewed by moderator and published
This recipe was very easy to follow, and was very good!!! i couldnt find "self rising" corn meal, and so i just used a different brand and made the cornbread according to the package. As for the dressing, i dont like mine really runny, so i only used about 4 1/2 cups of the broth, but i added a little at a time and mixed it in really well. i wish i would have used some celery salt also, but aside from that, it came out great! i didnt use any sage, but i did you the poultry seasoning. i baked it for 45 min and then an additional 15 minutes to make it a little more firm. i also added three boiled eggs to mine. my husband said paula is going to be mad at me for not making it the way she told us to! : i also mid way through stirred it all to make sure it didnt stick to the sides and mix it up, sorta how we do the green bean casseroles. item not reviewed by moderator and published
Best stuffing ever!!! I used boxed cornbread mix which was just fine. I used all the stock it listed and it came out moist and firm. Cooked half in casserole dish and other half in muffin tins. We love to eat them as muffins. Also, great the next day when you slice and toast in a little butter. Yum! item not reviewed by moderator and published
What is wrong with everyone! I followed the directions exactly and it came out perfect! IT WAS PERFECT!... 7 cups broth just like it called for, nice and firm and moist...Perfect! Brought it to a work function and all the compliments...went all to Paula, nothing left to bring home. Thanks Paula...there's no need to modify the recipe. AMEN item not reviewed by moderator and published
Great recipe from scratch. Just made & did a few changes. Doubled the recipe, used only 6 eggs total instead of 10; added no salt since the saltines I used had more than enough; used only 1 stick of butter instead of 2 for a double recipe. Trust me, you don't need the extra butter. Also used 1 1/2 onions instead of 2 whole ones. Next time I make it, I'll try to cut down even more on the butter to saute the onions/celery within. Also, used a substitute of flour, baking powder, & salt in place of self rising flour since I had plenty of the others & the cornbread came out perfectly fine. Most important feedback from other reviewers was to use less chicken stock which I did. For a double recipe, I used only 10 cups instead of 14. Again, an overall great recipe. Thanks Paula! item not reviewed by moderator and published
Best ever!! modified slightly...doubled the recipe, added 9 eggs instead of 10 , 10 cups stock instead of 14, added 2 packages mild ground sausage...along with the optional sage and it was phenomenal!! next time gonna try cranberries??!oops almost forgot..I used boxed honey cornbread, potato bread and townhouse crackers..so I guess it is not a slight modification...; item not reviewed by moderator and published
I WANT TO DEFEND PAULA AND LET THE PERSON KNOW THAT IF YOU WATCH HER VIDEO ,SHE NEVER SAY'S IT'S A "StUffING " FOR YOUR TURKEY!!SHE CALLS IT...DRESSING!!....WATCH THE VIDEO!!NOT SURE WHY THE NAME IS SOUTHERN CORNBREAD STUFFING!!...AND THIS IS A SOUTHERN KICK'EN DELICIOUS THANKSGIVING DRESSING:THANKS PAULA!!!I JUST LOVE YOU,and N'AWLINS LUZIANNE LOVES YOU TOO!!!! item not reviewed by moderator and published
Very Good!!! I made this last year and it was soooo good. I dont use all the chicken stock. I use like five cups instead of seven, and I also use three eggs instead of five. I really like this recipe and would be using it for now on. Very Good item not reviewed by moderator and published
You should keep in mind that this recipe is for dressing which is a Southern treat for the holidays. Dressing is not dry and I've used this recipe by Paula Dean for the past 5 years. After my mother passed, I searched, made and threw away countless recipes hoping to find one close enough to hers. This was the only one that was as delicious. This recipe is absolutely perfect if you enjoy dressing, if you like stuffing, this may not be for you item not reviewed by moderator and published
She is amazing. We love this a lot too. item not reviewed by moderator and published
She is amazing. Too bad she hates black people. item not reviewed by moderator and published
Born and bred in the Deep South and have always made cornbread dressing. This recipe is delicious but you may need to adjust amt of broth. item not reviewed by moderator and published
I agree that if you made mosifications you should not give it 5 stars. However, you should always use your head when making any recipe and if something seems off make adjustments. item not reviewed by moderator and published