Reviews & Comments

This is an oldie but goodie. If you don't like the cornbread stuffing, try using the Herb Stuffing by Pepperidge farm. The original recipe I had called for adding 1/2 cup shredded swiss or moz. cheese, which I LOVE. IF you just don't like stuffing; I switch this recipe around, too with Ritz crackers because sometimes I won't have stuffing but all the other ingredients, but I'll have Ritz. There's just something about puttin' on the Ritz. ;-) You can use a couple cans of drained & RINSED Veg-all if you don't like the frozen veg., too. I find that easier. I also add a small can of mushrooms (drained and rinsed).

I made a few changes to the original recipe. First I cut up boneless/skinless chicken thighs and baked them with Shake and Bake coating. I used the Stovetop idea from one of the other reviews. I made the recipe as listed with the addition of about a cup of sour cream. It was wonderful. My picky, picky husband loved it, and actually asked to make it again the following week.

To: Slosh29 - Try Stove Top. Since it comes pre-seasoned, you might omit the sage.

I love cornbread stuffing-can't wait to try this,but will definately use different veggies.I can't stand mixed veggies.Maybe my own mix...