Southern Cornbread Stuffing

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Absolutely Fantastic.

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This recipe is absolutely wonderful. I like the idea that is completly made from scratch (with the exception of the crackers and bread.. The buttermilk in the cornbread recipe gives this recipe a home-made touch and the fragance of the onion and celery is just remarkable.

You will feel proud of yourself for making this one and your family will absolutly GOBBLE IT UP!!!!

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This is my first attempt at a Thanksgiving dinner. Feeding 14 people, I doubled the recipe. I've never seen stuffing before it's been cooked and thought that my stuffing looked pretty unusual, resembling chowder. I stuck it in the oven and hoped for the best. After a long cook and a good setting on the counter, the stuffing was "stuffing consistancy" and tasted awesome. Even grandma agreed it was great. Thanks Paula.

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My family has never been able to make a stuffing that was any good but it was tradition that we had to have it. No one really ate much of it but it was there.
Last Saturday I tried this recipe just to see how it would turn out. It looked like a combination of stuffing and what my family called dressing, mixed together. It was WONDERFUL. The next day I served the leftovers to my large extended family and they were actually arguing over every bite. Thanks for starting our new family tradition stuffing!

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The dressing is really delicous, but it took an hour and a half for it to get done. I cut it down to 4 eggs because some reviewers said theirs was "eggy" - maybe I should have used the other egg.

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I was looking for a GOOD cornbread dressing to start as a base, (love the added crackers. I decided to jazz this recipe up with a few additions of my own by adding crisp chopped bacon, pickled jalapenos and gibblets, plus one can of creamed corn, chili powder and topped it off with sliced green onion...

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Being a southern cook from Atlanta originally, our cornbread recipes are the same except for the crackers. What a difference it makes. It keeps that fluffyness and tender texture to the dressing. I used biscuit instead of the crackers, but I like the crackers better. Well this Georgia "CRACKER" now has the perfect dressing. Thanks for the great tips Paula. Love your show!!!

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Yes, you can cook this ahead of time.
I would suggest that you under cook the stufffing slightly and refrigerate overnight. Let it come to room temp before reheating. I would also pour a little chicken stock over the stuffing before reheating. Tends to dry out with reheating. Good luck!

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I'm going to try this recipe for Thanksgiving and I'm wondering if it's possible to make ahead and refridgerate overnight? Does anyone know?

Thanks and happy Thanksgiving!

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Taste brings memories of childhood Thanksgivings and Christmas. Just the right moistness. Very similar to my mothers who is no longer with us.
June