Southern Cornbread Stuffing

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nothing special

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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!

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I loved the flavor!

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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.

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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!

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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.

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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.

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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!

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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.

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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!