i have made this mman times and it is the best and taste like my grandmother's

By ardessa on March 29, 2013

I used this for Thanksgiving dinner for my mom and dad in 2011. It was the first time in my life to fix a whole dinner by myself for them...It was a winner...We all loved it..I am gonna fix it for my husband on Feb. 4th, 2013 because it's his birthday and he has been wanting dressing....Thank you Paula for you Southern cooking and congrats on the family for losing all that weight...everyone looks great.....I got your cookware set for Christmas and I love it.....

By Susan Armstrong on February 04, 2013

I want try this recipe but I don't liked cooked celery which would be better to use, celery flakes, celery salt, or celery seeds?

By Alisa Bryan on February 01, 2013

Best dressing I have ever had.

By shannon on January 02, 2013

Very good. Sent to my dau in tx.

By mildred williams on January 01, 2013

Followed the recipe exactly and it was terrible. Just tastes like chicken stock. Awful and disappointing.

By TMC on December 16, 2012

This dressing is my favorite!! My family & I have it every year and everyone loves it. It is easy to make and it is wonderful! I recommend it to everyone!! Yum Yum

By Alicia on December 15, 2012

I was never able to make dressing on my own, before trying this recipe. I loved it and so did my family! SCORE!!!!! I got compliments until the dressing was gone - which was only the next day. Thanks!

By sandycoils on November 26, 2012

You have nice dinner waer on your table. love you paula.

By Donna marie Eichhorn on November 23, 2012

Love this dressing recipe, but I like to use boiled eggs. I also, use the drippings from the baked turkey instead of broth (unless I need extra moisture). So, so rich and delicious!

By Jan Dunn on November 18, 2012

This is the most amazing stuffing. My mom and I have been making this for about 6 or 7 years, and it is the best you will ever eat. My friends and family love it and I share the recipe all the time. Thanks Paula for an awesome recipe.

By Sylvia Ghoens on November 18, 2012

southern cornbrbeard stuffing look good and sound good to eat.

By Donna marie Eichhorn on November 13, 2012

can you use store bought prepared corn bread?

By Jewel Lawrence on November 10, 2012

would you know how much I would need to make dressing for 200 people I volunteer and we are having a dinner for the residence of the area I don't know how to increase the ingredients for this many people HELP please And yes I love you and the way you cook, I am from AL. I always say that cause you do use butter:)and you cook like a true southerner. I know what it has done but I hope you are doing okay health wise I too have had to cut back on the things that make me happy when eating

By Thelma Norwood on November 09, 2012

Paula, I love your cornbread recipe and my only difference is I bake biscuits the morning of along with my cornbread, I always have leftover sourdough bread( these are to replace the saltines and the white bread) and I always cook in a glass dish southern style. I agree, " You Ain't Cookin' It Right If It Ain't Moist". Love your emails, butter, bacon and have cut way back on sugar. I'm female, 58 two days after Thanksgiving and in pretty darn good shape for an old fat woman. LOL Love YA, Allways, Denise

By Denise on November 06, 2012

Paula - love your recipes - i am southern born and bred so i can identify with your cooking - as to making cornbread - i make it the day before - cover it well and put in refrig so all the flavors can meld together - then on the holiday morning - i take it out early - let it come to room temp and then bake prior to service - giving the ingredients a day to blend makes it very special - like green beans and gumbo - always better the second day ! thanks and blessing to ya !

By shirley huey on October 13, 2012

I'm a Georgian, too, moving to AZ just this year! Your cornbread dressing recipe is very much like mine. The main difference is that I use biscuits not white bread, no crackers, proportionately more cornbread instead, & Sage is NOT optional! I even go heavy on the sage! My Mama, who passed in '07 at age 91, would put chopped pecans in her dressing, & I really like the crunch, but they are out of my reach anymore due to financial difficulties. I substituted diced water chestnuts one year & found them to be almost as good in place of the nuts. I have to make it for myself b/c my daughters in-laws make their dressing out of white bread, which is OK, but not my preference. You can take the girl out of the country, but can't take the country out of the girl! Thank the Lord! Merry Christmas to you & your family!

By Frieda Thompson on December 20, 2011

Oh my goodness! My cornbread dressing is JUST like yours, minus the sage! Of course my recipe came from my mother and grandmother. I thought I was the only one who put saltines in the dressing. Merry Christmas to you and yours!

By Donita Ferguson on December 20, 2011

What size pan is recommended for use with this recipe? Thank you!

By Kaye on December 09, 2011

I have your book Paula Deen Celebrates and this same recipe says 4 slices of bread and this says 7. Why the difference. I ask because we made the recipe with 4 and it seemed too soggy.

By Mary Zamora on December 06, 2011