Reviewed: Oct. 21, 2009

This was a really tasty and simple dressing to make. I toasted the bread first and added some chicken stock to the mixture before I baked it. The dressing came out moist and delicious. I served it with some pork chops and gravy and will definitely make this recipe again and again!

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Isev

Cooking Level: Expert

Living In: Enfield, Connecticut, USA

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Reviewed: Nov. 29, 2008

Mmm, this was super tasty. We even forgot to saute the onions and garlic, but it turned out just fine.

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Ashley Skye

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Oct. 4, 2008

Great Dressing. More like a stuffing I think. But it was great. We made it with butterfly pork chops. It was fantastic!!

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ElizabethB

Cooking Level: Intermediate

Living In: Madisonville, Kentucky, USA

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Reviewed: Sep. 10, 2008

I made this for Thanksgiving last year and it has become a request for every big family meal we have. Kids and Grandparents alike love it. i sometimes use dried Crandberries instead of Raisins. They give it a real zing.

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Amanda

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Reviewed: Apr. 9, 2007

This dressing is wonderful! I cut down the amount of butter in it by 1/2 (trying to be health conscious), and added some chicken broth (as others suggested). I cooked it in the chicked and it was wonderful! will definetly use many more times! I also used 1/2 golden raisins and 1/2 dark raisin b/c i ran out.

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caroline

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Reviewed: Feb. 3, 2007

very very good. followed recipe except we used dried cranberries instead of the raisins. LOVED IT!

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Amanda

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Seabrook, Texas, USA

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Reviewed: Jan. 21, 2006

YUM! I make this stuffing every year now for Thanksgiving and it's always a hit. Use whole wheat bread for a nutty flavour. Add about 1/4 cup of chicken broth otherwise it's too dry.

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anon7799

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Reviewed: Dec. 31, 2005

I made this for Christmas dinner and it was pretty good, but not as good as I had hoped. If you follow the recipe as written, it makes a LOT of dressing-- definitely more than will fit into a 2 quart baking dish (8x8) as the recipe calls for. I put it in a 9x13 pan an it was almost too much for that! I used a 16 oz package of Pepperidge Farm stuffing mix (right at 7 cups) and a little less butter (I poured some pan juices from my baked chicken over it) but otherwise followed the rest of the recipe pretty closely. The apple in it was very good and that's what my husband particularly enjoyed. Sunmaid now makes "baking raisins" which are already plumped up-- no need for soaking, which was very convenient. I think if I try this again I'll make only half and will try to use plain bread cubes instead. It was good, just not as yummy as I had hoped for.

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Lianne

Cooking Level: Expert

Home Town: Swansea, South Carolina, USA

Living In: Concord, North Carolina, USA

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Reviewed: Dec. 27, 2005

I used dried cranberries instead of raisins in this and it was great. I served it with Christmas dinner and it was very festive looking.

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Marcia

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Reviewed: Nov. 22, 2005

I love that you use raisins to make a sweet broth. I usually use about half cup of raisins and blend into a puree discard the rest and keep the liquidbroth- lending a subtle sweetness to the stuffing. It also means no one can get weirded out by cooked raisins as some people I know do (it's like sneaking vegetables in...). I also ramp up the seasoning depending on the crowd.

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debsox

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Reviewed: Aug. 2, 2005

A quick shortcut is to use StoveTop stuffing and add all the fixin's to it. Taste great and so easy!

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DANIELCREW

Cooking Level: Expert

Living In: Vacaville, California, USA

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Reviewed: Dec. 26, 2004

I liked the combination of flavors and textures in this bread stuffing. It seemed to need a little something more, though. Next time I'll drizzle some of the turkey drippings over the top while it's baking.

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EMMI331

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Nov. 25, 2003

This is the same recipe that my grandmother used to make years ago. It is excellent!!! A nice addition or change to "Sage" dressing.

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CORBINDAD

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Reviewed: Nov. 24, 2001

this makes a great thanksgiving stuffing for turkey. however, i would suggest cutting down the amount of butter called for, and add some chicken broth (about one cup). this makes the stuffing more moist and cuts down on the fat content.

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