Comments on: Old-Fashioned Cornbread Dressing

By: Annette

Annette — Mon, 20 Dec 2010 13:04:19 +0000

this looks just yummy!!! just like my gramma used to make.. except she added white rice to the mix.

By: Stoney

Stoney — Sat, 27 Nov 2010 14:49:37 +0000

I used your recipe instead of my usual for Thanksgiving this year and I received several comments stating this was the best dressing they ever had or that it tastes just like their grandma’s. So glad I found this recipe. This is truly southern dressing. Thanks for posting!

By: Sandi

Sandi — Mon, 22 Nov 2010 03:37:42 +0000

My family also sautes the celery and onion, and puts hard boiled eggs in. My mom was from Massachussetts and made “cruton” dressing, my dad from Mobile, AL and had cornbread dressing. I’ve always had both growing up, because neither was willing to give up their version! This year, I will be making my first cornbread dressing recipe, without mom or dad’s help. Thanks for the recipe!

By: Susan

Susan — Sun, 07 Nov 2010 06:21:26 +0000

Putting eggs in the stuffing must be a southern thing; my friends from N. Carolina do it, too. We never did. But we are a bunch of Swedes from Wisconsin.

By: Wendy

Wendy — Thu, 28 Oct 2010 06:24:16 +0000

My grandmother (I called her Mom,) called it “filling.” I suspect that’s PA Dutch speak? But it sure was filling!!! She didn’t use cornbread, neither. ;-) But I want to try.

By: joykenn

joykenn — Thu, 02 Sep 2010 18:59:38 +0000

Sounds exactly like the cornbread dressing my mother always made except we sauted the celery and onions in the butter before adding it all in. I never liked the bread stuffing my mother-in-law made–too gummy and bland for my taste. Sooo, I devised a rice and bread dressing. I cooked rice in chicken stock with sage added. Then used THAT in place of cornbread. Sometimes I added fresh mushrooms to it. Actually it was kind of a good compromise for what my husband was used to and what I was used to. But now I’ve reverted to my roots and got the guys to all like cornbread dressing–not stuffing!

By: Bev

Bev — Sun, 29 Aug 2010 23:08:27 +0000

This recipe is very similar to what my Grama made EXCEPT, the onions and celery were always cooked in butter until soft and golden. It makes a much tastier dressing as you are not biting into uncooked celery or onion.

By: ScreamingSardine

ScreamingSardine — Fri, 18 Dec 2009 04:36:59 +0000

Slowly, but surely, reading all the past blog entries.

Anyway, I’m going to try your cornbread stuffing very soon. Here’s one I grew up with:

3/4 cup minced onion
3 cups diced celery
1 cup fat (butter or margarine)
1 pint oysters
3 quarts bread cubes (around 12 cups, I think), firmly packed
1.5 teaspon poultry seasoning
1.5 to 2 cups stock from oysters or milk

Cook onion and celery in butter until golden; stirring occasionally. Cook oysters in own juices until edges begin to curl. Drain off stock to be used as part of liquid in recipe.

Toss seasoning with bread cubes. Add onion, celery, butter, and oysters. Mix lightly. Add stock slowly, stirring lightly.

Stuffs a 16 pound turkey.

By: Linda

Linda — Sat, 05 Dec 2009 16:39:11 +0000

My mother in law didn’t put boiled eggs in her dressing but she did put sliced boiled eggs in her giblet gravy. Has anyone else heard of that? I would guess she learned it from her mother. I have carried on the tradition. I guess tradition is one of the most important ingredients of our recipes.

By: Mary McGrew

Mary McGrew — Tue, 01 Dec 2009 02:07:44 +0000

Thank you for the help with my Thanksgiving dinner. I have never made dressing but have left it to other family members to make. This year I was assigned to make it. I found your page on the internet and it sounded right but I still was nervous about making it. Well it was so good we ate dinner and had some for left overs.Thats because I made enough for thirty people.I’ll be using this recipe again and again . I may even try different things in it now that I have confidence in the outcome. Thank you so much!