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

I made Cornbread dressing for the first time in my life. Wanted to make it just like my grandmother used to make it. It was easy to follow and absolutely delicious!! It was a hit along with the Green Bean Casserole. Thank you, Paula! You are the best!!

By Melissa Buck on November 28, 2011

This is about as southern as New York City!Saltines in cornbread dressing??

By Anonymous on November 27, 2011

This recipe is a little confusing,could someone please explain it to me?I don't understand the part where it says to crumble the cornbread at the beginning of mixing the first ingredients together then it says how to make the cornbread.If you need to make the cornbread first to crumble at the beginning of the recipe,then it looks like it would tell you to make it first not last!

By Cody on November 25, 2011

Hey ya'll. Absolutely adore you girlfriend AND never miss any of your shows. This is the best recipe (even tops mine)for cornbread stuffing. Give my love to all of your family. FYI - when I laugh, people will turn around and see if it is you - I'm told we sound alike. We are originally from VA and my parents were from N.C. p.s. I am a 14 year survivor of brain cancer. We southern gals are "TOUGH OLD BIRDS". (I'm 71 and also have been told I am very feisty. Pat Moore

By Pat Moore on November 25, 2011

WOW!! There really people out there with absolutely NO common sense....Oven Dried Bread is just that.....Bread Dried In The Oven...Are you kidding me? That is not a Southern thing....it is a "going to school thing."

By Lisa on November 25, 2011

Iam a southern girl and your cornbread mix is wonderful. The only thing different is I bake my cornbread first then I mix the other stuff and brown. It is good , see y'all Joyce

By Joyce Marshall on November 24, 2011

Can this be made up ahead of time and baked before meal?

By Lynn on November 23, 2011

Thanks Paula, I use your cornbread stuffing every year. Its my family's favorite.

By Diane Keyser on November 23, 2011

If you really want a good cornbread dressing, then add finely chopped onion and celery to your cornbread ingredients before you cook it. The smell will make you want "to slap yo mama" and cut back on the onion and celery that you make your dressing with. The key seems to be finely chopped and in with the cornbread ingredients. Try it sometime!!

By Trudy Kelley on November 22, 2011

I THINK YOU ARE A WONDERFUL COOK,AND THANKS ALOT FOR THE PLEASENT RECIPES SINCERELY,MRS.JONES

By linda jones on November 21, 2011

I had this one last year. it was great. my husband just luvs your cooking show.

By bonnie r GROSS on November 20, 2011

I have altered your recipe to make it Gluten Free for me and my daughter and NO ONE can tell!! My brother who is a wonderful cook is very impressed. Each year the entire pan is gone in a matter of minutes and never leftovers to take home. Thanks for making our Thanksgiving and Christmas holidays great again. Having allergies at the holidays are no fun. This year, trying to make it dairy free, wish me luck!!

By Sue Criswell on November 19, 2011

I'm going to try to make the dressing for the first time this holiday season. I'm from the South so I should know this...but what is oven dried bread? Thanks!

By Ashley on November 17, 2011

Hey Paula and friends, My husband really likes cornbread stuffing, and in the past i always made yankee stuffing (sausage, bread, giblet). I really want to try this recipe, but i am concerned about doubling. If I double, will it fit into a 13x9 or do i need something bigger? and for the single recipe, is a 13x9 to big? Could you please let me know so I know what i am doing???:) ( i need all the help i can get!! :) Thanks for your help, and may the LORD RICHLY BLESS YOU AND YOUR FAMILIES THIS THANKSGIVING DAY!! GOD BLESS YOU, THANKS AGAIN, Jeanne xoxoxoxox

By Jeanne on November 17, 2011

This recipe is so close to the way my mama made dressing it gave me a gracious serving of the Warm Fuzzies. Mama added chopped boiled eggs instead of scrambled, and she used turkey drippings instead of vegetable oil. She would add the neck meat and cooked giblets, as well as any left-over pulled chicken from the freezer (don't dare throw away that last chicken wing from those Sunday dinners). That's not to say it's any better than Miss Paula's. I'm just saying it's ALL good. To the Poster who said, "My family makes dressing. You add this this and this. End of recipe." Honey, there ain't no such thing! LOL I've never met a recipe I couldn't change at least 4-5 different ways if not a dozen and still find it tasty. And leave out the celery??? (Gasp) That's positively barbaric! (brow wiggle) Love you Paula!

By Patty B on November 17, 2011

This is so delicious ! So happy to have found a recipe that is so close to what grandmother and mother made. Nether one of them measured anything or even owned a cookbook.

By Deb's kitchen on November 16, 2011