I have a problem of making too much when company comes, which turned out to be an amazing blessing as I had a bunch left over. Downside- I can't stop eating it;) I omitted the turkey liver as I used the neck/liver/other bits from the inside of turkey to line the roasting pan to make more flavorful gravy. I used about double the bread crumbs and glad I did- it still seemed a bit thin. But that could be because I'm used to a very bread centered stuffing. Fresh herbs are a pain but soooo worth it. Baked outside bird ahead of time @ 350F for 45 min foil on/ 15 min more foil off. Then just reheated it when turky came out of oven. Added an extra 3/4 cup of stock...key is if you use meat sausage or not as some moisture will come from here too. I will make this every chance I get! Beauty of it is that it could be a meal unto itself:)

Reviewed On: Dec. 29, 2011

I made this recipe exactly as is and wouldn't change a thing. I've made these twice now and both my family and office mates love them. Very rich, so they are a must-share:)

Reviewed On: Mar. 28, 2008

I baked a traditional stuffing in the bird, and made this separate thinking only the adventurous would give it a try. The men in my family don't care for fruit in their meals. I couldn't believe when they all tried it and took more. The only change I made was hot italian sausage to give it edge.

Reviewed On: Dec. 10, 2007