*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this so many times at the holidays here in Texas. It's so much like my grandmas recipe- she would be proud of me! My coworkers say its the best they have ever eaten, which is a compliment for someone my age!
This recipe was incredible! This was my first Thanksgivings dinner and I'm no chef. My entire meal came from allrecipes.com and everything was perfect. This dressing was so good it was the first thing to go. This will be on my Christmas menu and many other menus throughout the year.
This is a good basic recipe. I add sauted bell pepper celery onion mushrooms to crumbled corn bread. I also add raw eggs before baking to bind together. I add a small jar of pimentos for color. I add (1) cooked chicken that I have shredded. I also add half a bag of Pepperidge Farms stuffing mix and 4 pieces of toast that is broke up into pieces. I stir several times while it cooks. This is a meal in itself.
As the original cooks of the family hang up their aprons, I've been forced to learn and this recipe was perfect! With some tips from my mom, I did some slight changes: I used both yellow and mexican style cornbread mix (by Martha White), gives it great flavor and a little spice. I saute my celery, onions and green bell peppers. I use raw eggs to bind and no hard cooked eggs. On occassion I add shredded turkey. I'm hungry for it again.