This recipe makes a tasty stuffing for any occasion seeing how it is cooked in a roasting pan not a turkey. So is it stuffing, or dressing. You decide.

I found this recipe on food network in 2008 (I didn’t think it was that long ago) and have used since then.

"Delicious! A different take from regular cornbread stuffing. :positive

This is a Christmas and Thanksgiving tradition in my family, my Papa's (my grandfather) mother's recipe, (my great grandmother). There's a family cook off every Christmas where we all choose sides between this stuffing (which my aunt makes) and my mother's variation with rice! Years of family fun !🎄

Taste great with the added sausage, apple and cranberry!

This is the stuffing my mother used to make every Thanksgiving, simple but very tasty and always has guests asking for the recipe

This was a meal based on what I had in my kitchen. It turned out beyond my expectations. Delicious! Enjoy!

My friend and I prepared thanksgiving dinner in the restaurant he manages. We cooked for 15 people. This was one of the dishes I prepared.

This recipe is very versatile. ..can be used as a stuffing for a chicken or Turkey or made in a tray as a side dish ...u can stuff a pepper..porta balla mushroom or zucchini. ...the chicken stock & grated cheese absorbs into the rice for great flavor!!!!!For a delicious veggie version do not add sausage & pancetta & use veggie stock & its still great!

Of the all the receipts I have experimented with for Thanksgiving stuffing this is probably my favorite. It is very aromatic, and has a great flavor that both the adults and kids appreciate. Additionally, this dressing can be assembled and refrigerated overnight for up to 24 hours before baking. If baking the dressing directly from the refrigerator, expect to add 10 extra minutes of baking time. Leftovers can be refrigerated for 4 days or up to 1 month frozen. #KeepRecipesAlive