Southern Cornbread Stuffing

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This is a great recipe. I did not make it with white bread but wheat bread and not as much butter (only a tablespoon and I added an extra cup of chicken broth to compensate. Still delish!

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I've used this recipe the last 3 Thanksgivings and everyone raves about how good it is.

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Add some ground sausage and extra bread for a great side dish year-round!! Yum!!

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It turned out like bread pudding! I think 7 cups of stock is way too much! Will try it again with less stock.

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This was pretty easy and tasted like my grandmother's. Could use further detail in preparing the white bread and crackers. I assumed that crumbling them were necessary, and did accordingly, but; the instructions were a bit ambiguous. Also, be careful when doubling . . . a double recipe would have called for 14 cups of broth/stock when 10 cups was almost too much for a double recipe. It ended up perfect, but I would add one can at a time until right consistency is achieved.

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I made this last year for Thanksgiving and was very pleased. This year, I wanted to make cornbread muffins with garlic and sun-dried tomatoes (Giada's recipe, but I didn't have all of the ingredients to make them. Instead I added garlic and sun-dried tomatoes to the cornbread stuffing. WOW-it turned out fantastic! I did not use the eggs, simply because I forgot. I used fresh sage from my garden and cooked it in the pan with the onions, celery, garlic and sun-dried tomatoes. I added about a cup of chicken broth in the pan and reduced it by half. After about 5 mins, I fished out the sage leaves. Definitely a very good recipe and will be making again next year!!!

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I tried this recipe but halved it for my small gathering. It was much better than my earlier attempts at homemade dressing and I will make it again. I added the broth in small amounts so as not to end up with a soupy mixture to bake. Very tasty with turkey gravy!

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While I have had good success with other chef's recipes, Paula's continue to bewilder me. I did a test run with this recipe, clearly way too much stock and too many eggs. Even when I cut back to 3 eggs and 75% of the stock, as recommended in other posts, it still came out as tasteless mush, even with poultry seasoning and sage. Back to Alton or Bobby for me.

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Great flavor but I over cooked it and end product was not good. The texture was similiar to a hardened fruit cake.

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This recipe was AWESOME. As suggested by a few commenters, I went ahead and used 2 boxes of Jiffy corn muffin mix. I also only used 5 cups of the chicken stock. At first I thought I'd made a serious error when I poured everything into the baking dish - it looked really soupy. However, after baking, it looked marvelous! The texture and flavor were perfect: a little moist and slightly sweet and delicious. It tasted just like the "soul food" dressing my family used to make when I was a kid. HIGHLY recommended! I will probably make this again and again. Thanks to Foodnetwork.com and it's users. I always read the tips in the reviews and will continue to do so!