Southern Cornbread Dressing

Hey I appreciate you posting b'cus just yesterday I was thinking I want to amke the best dressing ever! I will have family over Sunday and I would like for them to enjoy a hearty tasty meal. The recipe is just about similair to mine cornbread dressing all accept you put eggs and onions in yours and a little extra poutry season I will do according to this one and I will definely let you know How everthing was...thx again hun!...:)

Hey Rose this recipe sounds reallly good, it is very similiar to mine, I use both Cream of Celery and Cream of Chicken soup in mine, but do not usually use the eggs, although I have used them before also. I also add big chunks of chicken breast & sweet red bell pepper in mine.

So in your opinion what qualifies this to be called dressing as opposed to stuffing. I always thought they were basically the same thing, except that one was stuffed in a cavity or between 2 pieces of meat as in Stuffed Pork Chops. Just wondering.
I know with all the rich broth from the chicken backs this just has to be good. I sometimes make my recipe with white bread, then other times I use Buttermilk corn Bread. I will try your recipe, because it really does sound and look great, thanks for posting.

Oh yes sounds just like Mamma's Southern dressing. Gotta have those eggs! Great recipe, never used anything canned like chicken soup, but will give it a try! Thanks for posting.

The canned soup creates moisture in the dressing Kim. I mix my eggs with the soup and them pour it over the dressing ingredients,but hardly if ever add the boiled eggs, but I have eaten it like that before. You will not be disappointed with this recipe Kim. Rose gave us a REAL WINNER HERE. I know because my recipe is very similiar.

To Rosemary Mogan... The difference between dressing and stuffing is simply a safety issue. In the South we rarely stuff anything because it will go bad quickly. Since there are eggs in this (which can be near lethal if left out too long) this is a dressing. Cooked separately and served along side. And, thank you so much for the kudos.

To Shay: I hope your recipe turned out wonderful for you. Sorry I've not gotten back sooner but had a bit of hospital stay with my hubby. He's recuperating well, thank goodness.

Thanks Rose, being from the south myself, ARKANSAS I rarely stuff the cavity of my birds either, because if the internal temperature is not cooked to the correct temperature, you run the risk of salmonella.But the stuffing IS moist when it is cooked inside the bird, but this recipe comes out just as moist using the canned soups, that is why I like it so much. As a side item it is AWESOME, THANKS FOR SHARING YOUR RECIPE. Thanks for your explanation. I hope your hubby recuperates just fine and has a most wonderful and enjoyable FATHERS DAY.God Bless you both. Thanks again for your explanation.

Thank you Rose! This is recipe is so much like my mom's cornbread dressing. My husband got the recipe from her years ago and he makes around the holidays and for gatherings. I am originally from Texas. Mom has been gone about 9 years now. (May 2004)

I am a Yankee. Have been in the south for 20 some yrs and have always wanted to make a true southern cornbread dressing. This one seems to fit the bill for me. Will definitely be trying this. Thank you Rose.

Hope this works for you Linda. I've been giving some thought to the dressing vs. stuffing issue. Regardless of locale, the stuffing of a bird will always be an issue with me because in order to get the inside of the bird hot enough to cook the "stuffing"; you have cooked the holiday out of the bird. There's just not enough gravy to make a bird moist once it's been cooked dry. If you don't cook it long enough you've got a stuffing stuffed full of near raw dripping from inside the cavity of the bird. Thinking about it gives me a full body shiver and we haven't even talked about salmonella yet!