Southern Cornbread Stuffing

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traditional Southern flavor--my first time to make stuffing-recipe clear--will make again

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First time making a cornbread stuffing. My family loved it!! Even the kids!! The texture is different then most stuffings I have made it the past but delicious! My English parents thought it was a cross between stuffing and their traditional english bread sauce. Great leftover. I did add 1 lb of sausage though. Thank you Paula!!

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This was soooooo GOOD!!! I made it for Thanksgiving this year, tasted excellent. I'm not much of a "dressing" person, will keep making this one. It makes up alot, for yummy leftovers. Try it, you'll like it!! Go Paula Go!!

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This is the first time I have tried to make stuffing from scratch and it turned out really good. I added oysters to mine and my whole family like it, even the ones that don't like oysters.

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We made this dressing this past weekend to go with our Christmas Turkey for a change of pace over our traditional white bread/giblets stuffing. Everyone thought it was good, including yours truly, but it does not deserve 5 stars. The texture was kind of 'sandy' and the flavor was a little bland. WQe added the optional poultry seasoning and sage too. I can't even imagine how bland it would have been without these ingredients. Those of you complaining that the dressing was mushy must have used 7 cans of chicken broth instead of 7 cups. We baked ours an extra 15 or 20 minutes to brown on the top. Overall it is a decent recipe, I think it would be better if it was modified somehow. We will go back to our regular stuffing next year.

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There's nothing wrong with this recipe if you like super moist stuffing. Personally, I like a like drier stuffing - hey, that's what gravy is for! I also see no point in all those eggs - just extra cholesterol. Never had eggs in stuffing before - maybe a Southern thing.

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Stuffing came out kind of soggy. Don't think I will make it again

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This is easy and tastes fabulous!

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My husband grew up in the south and it is his favorite recipe for cornbread stuffing. Need I say more.

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I feel 4 cups of stock would work just fine. Seven is to much, it made the texture very mushy. That is the only change I'd make. I'll make it again with less stock and add veggies.