This recipe is very close to our family recipe, however, I've never made it outside the turkey before, nor have I had any exact measurements. We always went by taste and how it looked! THANK YOU SO MUCH FOR SHARING THIS GREAT RECIPE. The stuffing came out perfect! Even better than in the turkey. I doubled the recipe and added 2 tsp salt (the buttered I used was unsalted). I also added 2 tsp sage in addition to the 2 tsp poultry seasoning. I ended up with two casseroles and topped each off with about 1 Tbs butter (cut in little chips) on top and then drizzled a little more chicken broth on top before placing (uncovered) in the oven. A tip for the bread: I put the bread (in single layers) on cookie sheets and jelly roll pans in a 225 degree convection oven and turned the bread over every 5 minutes for a total of 20 minutes. It reached just the right amount of dryness.

Reviewed On: Nov. 27, 2009

I used 3 cups of chopped rhubarb as other suggested, it was exactly the right amount. It was done perfectly in 45 minutes. I served it at a duplicate bridge game and it disappeared in no time. I received several requests for the recipe and many raves. I did have staining in my coated metal pan where the rhubarb touched the bottom and sides. I've made a note to try a glass pan next time. Thank you for an excellent recipe!!!

Reviewed On: Jul. 6, 2009

This was easy to make, moist and delicious. The only change I made was the addition of 1 teas. vanilla. I used a 9 x 13 pan. Mine came out like banana chocolate chip brownies rather than cake, but nothing wrong with that, they were great. Thanks for the recipe.

Reviewed On: Jun. 30, 2009