Southern Cornbread Dressing with Giblet Gravy

The Cypress Times ^ | 11/20/09 | Stacey Winder

[Patriot1259]

Two keys to this holiday favorite are consistency and seasoning. Certain spices, like sage, go a long way so start with less and add to your liking. As far as consistency goes, I prefer mine moist rather than crumbly. This can be adjusted by the amount of chicken stock you add; again start with less and adjust until it's the way you like it.

[al baby]

This should be posted in Recipes and Household Hints have the Moderator move it

[1776 Reborn]

“This should be posted in Recipes and Household Hints have the Moderator move it.”

I thought I was having a flash back to the “Ask Your Neighbor” radio shows of the 50’s.” (:-)

[Vigilantcitizen]

I make some pretty fair cornbread dressing. My trick is the mix should be the consistancy of mustard before baking, and the turkey juice of course.

[Spike Knotts]

My family makes the best cornbread stuffing possible. I could eat an entire pan by itself, and have come very close when the wife makes it for us now.

Imagine my disappointment the first Thanksgiving I spent with my wife’s European by way of Canada family. I heaped a huge helping of stuffing onto my plate, eagerly anticipating the stuffing that I knew and loved...in my ignorance, never realizing that the stuffing I loved wasn’t “the stuffing” that everyone else ate. It was the most godawful garbage I have ever tasted. Instead of cornbread...she used CRUTONS. Yes, it was European Yankee/Canadian old fashioned cruton stuffing, for lack of a better name. And I never ate a holiday dinner at her grandparent’s house again. True story.

[basil]

I had to laugh at this recipe---I will have more than 20 people here for Thanksgiving---I'd have to make a lot of these "Pans" of dressing--LOL!

I can't imagine making dressing without placing the turkey on top of my big, deep roasting pan with the dressing in it, and cooking it all together.

[gracie1]

Yes, it’s not dressing if it’s not cooked in the turkey.