DELICIOUS!! I use an entire 29-ounce can of pumpkin... the flavor and texture are perfect! I also use unsalted butter to grease my pan. The smell that fills the kitchen while this bread is baking is wonderful! Thanks for a fantastic recipe!

Reviewed On: Dec. 2, 2008

We varied this recipe a little bit. I used 2 parts french bread and 1 part whole wheat bread, and I think that was a very good ratio. In addition to the poultry seasoning, we added 4 fresh sage leaves, chopped fine, and cooked them with the celery and onion. I made broth from the giblets of my turkey and used that for the broth. I put mushrooms into the broth, but did not chop them up and add to the stuffing. It gave a nice mushroom flavor, but none of the "mushroom chunks" that my husband hates. =) Then, once it was in the casserole dish, we sprinkled the top lightly with more poultry seasoning. We baked it for 45 minutes, covered with foil until the last 15 minutes. When we pulled it out, the top was browned nicely, and the rest of it was moist, but not gummy/soggy. This stuffing had a little bit too much celery for my taste, but it's called bread and CELERY stuffing, so there ya go. The celery was still crisp in the end, and I didn't care for that. I'll definitely make this recipe again, but I'll cut the celery in half, and I'll measure my broth out and boil the celery in the broth first to get it good and soft. Ohter than that, I thought it was delicious, and I'll never use pre-packaged stuffing again!

Reviewed On: Nov. 28, 2008

So happy to have found this recipe! My mom used to make these for me when I was a kid. We called them Sour Cream Softies. The recipe appeared back in 1970 in an issue of Family Circle. The cinnamon-sugar is really what makes the cookie here. As other reviewers have said, this cookie is soft and "cake-like" but that's why they're called SOFT sugar cookies. The dough is very sticky, but we always just kept in the refrigerator, and then formed it into balls and placed them on the cookie sheet... worked like a charm! Thanks for sharing this wonderful recipe. It brought back so many happy memories of baking with my mom.

Reviewed On: Nov. 24, 2008