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Holiday Dressing
November 25, 2013

Good basic recipe but make your own cornbread and skip the mix. The preservatives in the mix give the "stove top" "right from the box" taste that some have complained about. Buy good quality, stone-ground corn meal, (Bob's Red Mill, etc) follow the simple recipe on the bag, and you will be so pleased with the flavor of your cornbread that you will never buy a mix again. Make a large enough batch that some of the cornbread can be the cook's breakfast while the rest goes into the stuffing. Warm buttered cornbread makes getting up in the wee hours to prepare the holiday feast much more enjoyable. (if you are a baker, make your own baguettes or whole wheat bread for the white bread portion of the recipe. I freeze a leftover baguettes and bread "heels." Double wrapped, they keep frozen for 3 months. You then eliminate all the bread preservatives and your stuffing will really taste like "Grandmother used to make.")

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