After reading all the negative reviews on here referring to the amount of broth, I had to post. I used two bags (which totalled 12 cups) store-bought stuffing -- one cubed white bread and one almost-powdered cornbread. Even though the stuffing was pre-seasoned, I used the same amount of spices that the recipe called for. I omitted the mushrooms, because we don't care for them. I used 5 cups broth, dumped in all at the beginning. I used a 5 qt. crockpot with a crockpot bag to avoid a messy clean up, and put a paper towel on top of the crockpot under the lid. I opened the crockpot twice while cooking it on low for 6 hrs., but did not stir. A few minutes before serving, I ladled about 3/4 cup turkey drippings onto the top of the stuffing while still in the crockpot. Guests served themselves from the crockpot, and I got nothing but wonderful reviews for the texture, the moistness, and the taste. It wasn't a mushy paste, it was perfectly spiced, and it did not burn onto the sides of the bag inside the crock. All in all, it was a wonderful recipe, and I'll be making my stuffing this way every year! Thanks, Gayle, for freeing up some of my oven space!

Reviewed On: Nov. 29, 2009

I made this today in the crock pot (all day on low), with two changes suggested by other reviewers: chicken broth instead of water, and 1/2 cup butter. I added the half-and-half about 20 minutes before serving. This was goooood!

Reviewed On: Nov. 4, 2009

I used a 48 oz. jar of beans, since that's what I had and I didn't feel like scooping 18 oz. out for another use... ha ha I also needed 16 oz. more chicken broth, perhaps because of the extra beans. I added perhaps one more clove of garlic. All that said, this was a fantabulous recipe! My family loved it, even those who don't like beans or cabbage! It was even better the second day, and that's all it lasted -- 2 days. Thank you for a wonderful recipe!

Reviewed On: Sep. 30, 2009