This stuffing was the hit of my Thanksgiving dinner!!! This is now THE stuffing I will make every year! A number of guests asked for the recipe, and even some diehard stuffing-haters tried and loved this! I made some of the same changes as other reviewers: I omitted the turkey liver, I used pre-packaged unseasoned stuffing mix, Jimmy Dean pork sausage, chicken stock (couldn't find turkey stock anywhere!), and fresh herbs. I did not stuff my turkey. I baked the stuffing in a greased casserole dish, approx. 40 min total, covered for the first 30 min, and uncovered for last 10. I also stirred it halfway through the baking time and drizzled in additional stock to keep it moist, but not mushy.) Thanks again for a great recipe!

Reviewed On: Nov. 28, 2009

This is really, really good. It's a lot like one my mom used to make years ago-- though this one seems to have a 'brighter' flavor-- which I like :) I used a previous reviewer's tip to salt and drain the sliced cukes before adding the dressing-- what a great tip! (In fact, I let my cukes drain overnight, since I was just making this for myself-- and I got tons of extra moisture out.) This is one for my 'go-to' recipe list-- thanks for posting it!!!

Reviewed On: May 25, 2009

Crazy good! And so simple! Previously, my husband only liked 1 brand of jar sauce-- and then my local market stopped carrying it. I tried every other market in my area, but no luck-- so I decided to try to make my own. But even better than that, I made Al's :) I confess that I reduced the amount of horseradish b/c hubby doesn't love the kick as much as I do-- so I reduced it for him, divided the batch in half, and then added more to mine :) Thanks Al-- I need never buy cocktail sauce again!

Reviewed On: May 25, 2009