That's about as southern as Tex-Mex. I was expecting great things when I read Grandma. Then I realized your Grandma may be younger than me. Canned soup and cornbread mixes? The real giveaway was Grands biscuits. Southern and homemade go hand in hand.
I’ve made this recipe for the last 5 years and LOVE it!!! I make 1 pan per the recipe and 1 pan with veggie stock and extra cream of celery instead of cream of chicken for my vegetarian family members. Everyone loves both versions!!!
This makes the very best dressing with some modifications. I would never use a cornbread mix and never canned biscuits. I always make a pawn of cornbread in my iron skillet at least 1-2 days before assembling dressing. 1-2 day old cornbread mixes better and tastes better. Making homemade biscuits makes everything better. I generally don’t make a special batch just for the dressing, but save left over biscuits and freeze them. If using large homemade biscuits, you’ll only need 4 biscuits. I do use the loaf bread and add buns (hot dog or hamburger buns work perfect). I put all the bread together into my bowl and break it all up together with a wooden spoon. From there follow the recipe as is and it is perfection!
I tried this recipe before Thanksgiving. Am I ever glad. It tasted ok. It certainly wasn’t worth the time and effort required. I followed the directions up until the baking time. I baked for over 1 1/2 hours and it still wasn’t brown on top or set in the middle. Again it was ok but not worth the time.
This is genuinely the BEST dressing I have ever eaten; and I've had a lot of dressing in my time. I never made dressing before, but this sounded so good and easy to follow that I had to try it. The first time I made it, it turned out perfect. There are no weird ingredients that most Southerners don't want in their dressing- oysters, chestnuts, sausage. You know what I mean! This is down-home, hearty deliciousness. Plus it makes two big pans making it perfect to serve a big crowed for Thanksgiving and Christmas. Thank you Aunt Grace! I will use this recipe for years to come.