Reviewed: Feb. 19, 2012

So good

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Reviewer:

DARLENEBUTTOLPH

Cooking Level: Expert

Home Town: Austin, Minnesota, USA

Living In: Anchorage, Alaska, USA

Reviewed: Dec. 1, 2011

This recipe should be re-posted with at least one can of chicken broth included. It was so dry it was embarrassing. I made the mistake of not reading the reviews before preparing. I'll never do that again. I doctored it up and it was better but the damage was done: the husband wouldn't touch it again. Good thing I made a batch of his mother's recipe of dressing as well!

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Reviewer:

MeggieASID

Reviewed: Nov. 28, 2010

Great recipe! I took the advice of others and used a can of chicken broth, and I also threw in a handful of sun dried tomatoes to the mushroom mixture towards the end to add some more flavor. Will make again!

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5 users found this review helpful

Reviewer:

Marijka

Reviewed: Nov. 27, 2010

An absolute favorite with the entire family! The only change made to the recipe was the addition of chicken broth which gave the desired moistness. This dish will be a regular part of our family dinners.

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8 users found this review helpful

Reviewer:

Marilou

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Falmouth, Kentucky, USA

Living In: South Shore, Kentucky, USA

Reviewed: Nov. 21, 2010

So I've prepared a very similar version my whole life, never dry! The difference is I chop the onion, celery and apple then boil gently till tender, adding water as needed. It does take about 90 minutes. Add the veggies, liquid and all, to the bread crumb mixture. Also, I use bulk sausage, usually Jimmy Dean hot, crumbled and fried till cooked through, and I don't drain the sausage. Ever. My mouth is watering as I type. I can almost guarantee you'll make this stuffing again and again.

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11 users found this review helpful

Reviewer:

madmia

Cooking Level: Expert

Home Town: Yuba City, California, USA

Living In: Rapid City, South Dakota, USA

Reviewed: Nov. 27, 2009

Stuffing was a HUGE hit for Thanksgiving. The recipe was enough to stuff a large bird (19 lbs) with leftovers to bake in a pan. I also followed the suggestions of previous reviews in adding additional moisture--one egg and broth. Next time I make it the egg might be left out.

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8 users found this review helpful

Reviewer:

Suzanne

Reviewed: Jan. 23, 2009

Tried this at Thanksgiving and it got rave reviews. Barely had any leftovers.

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10 users found this review helpful

Reviewer:

Fran

Reviewed: Dec. 26, 2008

Good, not great. I did use some apple juice, as mentioned by others, to add some liquid..which helped. I'll try it again, but with different cornbread mix. I used Jiffy and it crumbled too much.

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5 users found this review helpful

Reviewer:

Laura W.

Cooking Level: Beginning

Living In: Danville, Indiana, USA

Reviewed: Dec. 23, 2008

TERRIFIC. I DID ADD APPLE JUICE AS SUGGESTED BY ONE OTHER REVEIWER

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Reviewer:

MILLER04

Cooking Level: Expert

Reviewed: Jan. 2, 2008

i gave it 3 stars because it had the apples. i like fruit in my stuffing. i usually also have cranberries and some other dried fruit and almonds or pecans or cashews. i used italian sausage, crumbled, not sliced links. i did like the cornbread part, too. but i ONLY gave it 3 stars because it was so dry. it should have had some kind of liquid in it to make it moist. i was wondering, why would i bake this when it's already dry? i think i would try this recipe again except with some broth...to find out if i REALLY liked it or not.

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6 users found this review helpful