Well this recipe was good. I cooked mine a totally different way and it turned out perfect, sweet, sticky and spicy. What I did was I had chicken wings so I baked them in the oven until almost done. Took them out drained the juice than added the sauce. Only thing I changed with the sauce was I added one tablespoon of corn starch so that it would be sticky also since I double it I ran out of soy sauce for the second batch so all I had was terriyaki soy sauce,and it still came out great. So than when I added the sauce I let the chicken cook uncovered, this helped with browning the chicken off and with the sauce thicking. So when I put the chicken on one big plate, I added the sauce that was remaining in the pan on the chicken and it came out perfect (we ate it over rice), also since I double the sauce and only added three tablespoons of hot sauce since I have a son who does not really like spicy stuff. He enjoyed it but than he said it was spicy but my daughter ate his chicken and my husband loved it and my husband does not like spicy foods. Thanks this recipe was great it is a keeper.

This is a very very good cookie. Moist with little burst of everything in it. It is mouth watering. Only thing different is I added slightly a little more suger and one packet of splenda and a few more nuts. This recipe is a keeper. Thank you for who ever invented this recipe or tweeked or what but it is delicious.

This recipe is so popular and famous in my family that I have to make at least 2 crock pots of it. One for Thanksgiving and one for left overs. This is a pretty moist stuffing as is. If you like drier (fluffy) stuffing, use only about 1/2 of the chicken broth. Also, I've made this with both fresh and dried herbs...and fresh is the WAY TO GO with this. It tastes so awesome. If you use fresh herbs double the amount given for the dried as fresh herbs are not as pungent as dried. It is also imperative that very stale dried bread is used. It helps soak up all that broth. If you use fresh bread it will be very, very soggy, even if you cut the amount of broth in half. This recipe does not need to be cooked for 8 hours. Make sure mix up the stuffing every so often so the edges don't form a crust...although some people in my family like it kinda crusty. Also, the size of the bread cubes matters. My family likes it best when the cubes are about half an inch by half an inch. I personally like them bigger. Don;t make them larger than 1 inch by inch though, otherwise it is much harder to mix up the spices and butter and you will end up with pieces of bread that have no real taste to them.