Southern Cornbread Stuffing

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I get so many compliments on this stuffing!!

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This year was my first time ever cooking a turkey and making the stuffing. I used this recipe for my stuffing and it was wonderful. I generally like stuffing, but never want seconds because it's always dry. My sister said she loved how moist it was and the flavor was great!! I just had leftovers and it was still just as good as when it came out of the oven. Thank you for this recipe and I know I will use it again!!

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This was very good. I've never made stuffing before and I'm usually not too big of a fan of it..but I got rave reviews!

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Oh I was so disappointed. Made this for Thanksgiving and it was only ok. It was mushy as well and I even cooked it longer so that it would be a bit crunchy on the outside. We ate a portion each and threw the rest away. Love Paula but not this recipe.

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My dad and stepmom flew to visit my husband and I for the first time. I thought SHE was making the dressing! NOPE. I pulled this receipe Wednesday night before Thanksgiving at 11pm, went to the store and started this at 11:45pm.

I did it! I do not cook At ALL. I just started baking 2 months ago and I was really intimidated to make dressing for 7!

I used 4 cups organic broth (flavor not as strong + 2 cups Wyler's bouillion cubes for a total of 6 cups. The dressing has a lot of liquid and took almost an 1.5 hours to cook out, but it was perfect! In the future I will try it with maybe 4 cups and see how it goes. I also used wheat bread and that was just fine.

I made cornbread from 2 boxes of Jiffy Cornbread (thanks to reading another review.

It didn't make it 24 hours! It fed 7 with lots of seconds well.

This is so similar to my famed Grandmother's dressing that I had to call home and gloat!

Tanya

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This recipe is just amazing!! I added to it 1 pint of oysters and substituted some oyster water for some of the broth the and it was just SOOO tasty! (For those of you who don't know Oyster Dressing is really popular down south Anyway, I would definitely agree that the sage and poultry seasoning are necessary and I will reduce the stock next time as I read on here. Truthfully, I forgot once I started cooking. I had to put it back in the oven for quite a long time to try to dry it out! But we all agree that the taste was YUMMY!!

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My first time making dressing. Everyone loved it. I adjusted the amount of stock and used jiffy (baked jiffy the night before. I used the toaster to dry the white bread instead of the oven and just used a light setting on the toaster. I also added boiled eggs and a little cooked turkey. I will definately make this again.

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Made this today for thanksgiving - turned out great! Based on earlier reviews, I reduced the amount of stock (well, chicken broth actually to about 6 cups and also reduced the number of eggs to 3 (instead of 5. That was all fine. I had to use a couple of smaller onions, instead of one large onion. It was about one and a half cups of chopped onion.

I agree that the sage and poultry dressing are not really optional. The stuffing was not soupy or too wet at all. I baked for 45 minutes.

This recipe makes WAY more than 6-8 servings, in my opinion. It filled a 13 X 9 inch pan for me. I served 4 people and some of us had multiple servings. So, the dressing should be nearly gone, right? Half the pan is left and everyone liked it! Next time (b/c I will definitely make this again!, I'll halve the recipe and that should be fine for 6-8 servings, especially when there are several sides or multiple courses involved. Thanks Paula!

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This stuffing was pretty good. I usually make a sage and celery dressing each year, but I wanted to try something different this year. I cheated and used 2 boxes of Jiffy cornbread. I reduced the eggs from 5 to 3 because I thought 5 would make the mixture too "eggy". I think I'm still searching for that perfect stuffing recipe though. While I liked this and I received many compliments about it, I think I will keep looking for a new favorite.

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This was a Thanksgiving embarrassment. I followed this recipe exactly, watching the video ahead of time and even making her cornbread recipe (which is not good either. I baked and baked and baked it and it was still no better than an runny omelet with bread in it. Too much stock and WAY TOO MANY eggs. It really was like a custard stuffing/dressing. Something is drastically wrong with this recipe. Could there be a typo? Seven cups of stock? Stuffing as a side dish should not look be mushy and gooey. This was. Thank goodness we had plenty of mashed potatoes as this dish was a disaster. Horrible.