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!

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!!!

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!

I like it, but didn't love it. The flavors were a little too strong for me. That may have been because I scaled the recipe back to 1 portion only (my husband doesn't like fish), and I think it's difficult to keep the seasoning ratios intact-- so that may have been the problem.

OMG, this was a BIG hit at my house tonight-- my extremely picky husband raved about it, and I really loved it too. It will be my go-to marinade from now on! Please note that I cut the recipe in half because I was cooking for only my husband and me-- and I wasn't making steak tips-- I did two 8 oz. steaks, and had plenty of marinade. I did make a couple of changes (though I'm sure it's fantastic exactly as written!). I cut the worcestershire down by 75% because I am limiting my sodium; and I didn't have garlic pepper seasoning, so I used a heaping teaspoon of minced garlic and 1/8 tsp black pepper. Marinated for 24 hours and on the grill they went. No need to even put steak sauce on the table when you serve steaks marinated in this. Tender, juicy and flavorful!!! I can't wait to try it on chicken :)