Reviewed: Jan. 22, 2012

This was good, reminds me of my moms turkey stuffing when I was younger. The only thing was, I put an extra cup of broth in before leaving to prevent everything from burning but it backfired because I used frozen chicken and everything was very soupy. We still ate it and i just polished off the left overs. Also, I won't use cranberries next time, it was too sweet.

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Reviewer:

ambrosej05

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Nov. 5, 2011

this recipe created one big clean up job my slow cooker was nearly ruined i was almost ready to throw it away and go out and buy another one bread cubes stayed dried and what moisture made it down there is where the burning took placejust not a very well thought out recipe my family did not like it at all and my family really enjoys thanksgiving dinner

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Reviewer:

rtd2004avis

Reviewed: Mar. 10, 2011

I tried this with a few tweeks myself. I'm not big on mushrooms or onion. So I left them out. Instead I used Onion powder and added some garlic salt along with the poultry seasonning. The next time I will add quartered red potatoes and corn on the bottom instead of bread crumbs to make it a more rounded meal. I even liked the cranberry sauce mixed in it! THIS WILL Become a winter staple in our house.

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13 users found this review helpful

Reviewer:

Katie

Reviewed: Feb. 3, 2011

I tweaked this a little. Instead of mushrooms, I added french cut green beans. Based on other reviews, I moistened the stuffing, I used Cranberry Stovetop, poured some of the gravy & cream of mushroom soup over it. I put it in a cast iron casserole dish and baked it, covered, in the oven at 350 for 2 hours. Made sweet potato chips on the side. Yummy!

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15 users found this review helpful

Reviewer:

CantB2noty

Reviewed: Nov. 26, 2010

I left out the cranberry sauce and added 2 pkts of long grain and wild rice with the seasoning, turkey thigh meat cubed, bulk sausage, and green pepper. I cooked in also on high for 5 hours. Perfect! The stuffing at the bottom was dry but we threw that part out.

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18 users found this review helpful

Reviewer:

chris

Reviewed: Nov. 26, 2010

Delicious! My husband loved it, said it smelled like the best parts of Thanksgiving dinner rolled into one while it was cooking. Made this after reading all reviews - chose it because folks described it as moist and as one reviewer said, "mushy." I added more of the veggies by 1/2 cup each and left out the cranberry sauce. I had to use my 5 qt. pot. The last hour of cooking I needed to add about 1/2 can of chicken broth and stir as the mix was too dry; the bottom bread was dry.(could be my altitude?) Turned out perfectly! This will be a favorite.

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24 users found this review helpful

Reviewer:

G.B.

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 15, 2010

Mushy and the flavors were mixed together, no one in my family liked it.

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14 users found this review helpful

Reviewer:

jmasse

Cooking Level: Expert

Reviewed: Nov. 13, 2010

This was pretty good! I used 4 cups bread cubes since that was all I had, bumped the stuffing amount to 3/4 cups, and it turned out fine. Everything was moist and tasty. I omitted the mushrooms (husband hates 'em!), and next time I may try a layer of squash or zucchini between the chicken & topping just to get some extra veggies in.

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Reviewer:

J Bowie

Reviewed: Nov. 2, 2010

It was like takeing my day old Thanksgiving leftovers and blending them together in a belnder. It was all mush and not all of those flavors are supposed to me mashed together. weird.

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15 users found this review helpful