This was very good and easy to make. I cut the cheese in half to reduce fat, but I must admit, I think I could have left the cheddar cheese out completely. I tasted the sauce as we went along and I liked it better before the cheese. I do think it was good baked in the oven. I will be making this again for sure, just without the cheese.

Reviewed On: Mar. 6, 2009

I thought they were great. My kids didn't love them ironically. I used a thick strawberry preserve first and they looked great. I just pulled out my second batch where I used a runny grape jam and it went everywhere. A thicker preserve is better.

Reviewed On: Jun. 27, 2008

I gave this stuffing 5 stars because it was very good and I can only imagine that stuffed into the bird, it would be awesome!!! I did it in a covered dish. I added about 1 1/2 cups of chicken stock and just kept it covered at 350 for 30 minutes and uncovered for 15. I did add a couple of extra cups of bread. I used all butter bread because I was afraid of the wheat bread. Next time I will definitely add an egg. That was my only complaint since it was crumbly. I didn't knock a star off because in the bird this wouldn't be a problem. For Christmas I will double the recipe, add extra bread, and use 1 pound of turkey sausage and 1/4-1/2 pound of regular. It really is a lot of meat and you could do without some. Even a 1/4 pound of sage sausage would add huge flavor.

Reviewed On: Dec. 8, 2007