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Benton, Arkansas

Member since Nov 2009

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Reviewed Cornbread Stuffing

Nov 11, 2010 in Food Network Community Toolbox on Food Network

I like this. I add my cooked chicken to the dressing and add in a little more celery. It has never been too soupy, but I make my own stock. I make it ahead and freeze it. If frozen, I cook it for a longer period 60-80 min. Otherwise, it goes as directed. I don't make stuffing; I make dressing which is cooked by itself.

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