The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
This recipe got RAVE reviews at Thanksgiving dinner! One thing I would have changed though is that I would have used a little less sausage, and a little more apple and cranberries. That's just personal preferance though. I used Sweet Italian Sausage and instead of chopping it, I squeezed it all out of the skin and just ground it up. I also used Sourdough bread that I left to get stale for a good 3 days before cutting up. Overall a great recipe and with some homemade gravy.... MMMMM...!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
Make this for Thanksgiving. My family raved as they just couldn't get enough. This will be the only dressing I will make. Thanks for such a great recipe. If I could have rated higher, I would have.
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Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
Fantastic. I made potato rosemary bread in the bread machine for this, and it worked really well. I also added some of the pan juices from the roasting Turkey to give it something extra. I added an egg and cooked it for about 5 hours on low in my slow cooker.
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Cooking Level: Expert

Home Town: Towson, Maryland, USA
Living In: Liskeard, Cornwall, England, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 30, 2009
This was just okay. It tasted fine, but honestly, it didn't taste any differently than the traditional bread stuffing I make every year. I chose it for the sausage, but you could barely notice any sausage flavor at all. Maybe there should be more.
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Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA
Living In: Sandown, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Absolutely the best stuffing I have ever had in my life!!! I will never make stuffing from the box again. Followed the recipe almost exactly... the only difference I did was I used 6 cups of cubed ciabatta bread and fresh herbs (doubled for fresh). Delicious! There wasn't a single bit left after doubling the recipe for just 10 people! Don't hesitate this is unbelievable!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
My family was so skeptical about this recipe but ended up loving it! We don't put it in the bird so as other reviews have stated make sure to have extra stock so it's not too dry. When in a pinch for time you can use pre-dried bread cubes from the grocery store. Literally reduced the cook time down to preparing ingredients and heating the stock! Enjoy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This was a big hit, minus one problem; the sausage pieces were too large and detracted from the other flavors. Will make again and take time to make minuscule pieces of sausage. Also used fresh rosemary since I have a large bush.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Great thanksgiving hit!!!!!!!!!!!!!!!!!!!!!!! Everyone loved the stuffing. They thought it was the best they ever had!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This was a big hit at Thanksgiving. It's sure to be a staple at my table. Thanks!
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Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA
Living In: East Northport, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
I thought there was way too much meat for the amount of bread. I'll make it for Thanksgiving again next year but reduce or eliminate the sausage and liver. The apple and cranberries give a nice fruity sweetness and tartness. The herbs are very nice and well balanced.
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Cooking Level: Expert

Living In: Elkton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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Reviewed: Nov. 29, 2009
Very good! I didn't add the sausage or the liver because I didn't want it in there. I also used all whole wheat bread and omitted the drizzled butter. I used a crockpot on low and cooked it for 4 hours. Next time I don't think I would do that because while it turned out good, it was too soggy and I like the crispy edges it would get baking in a pan.
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Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
This was the best dish on our Thanksgiving table! Absolutely delicious and already requested again for next year. We doubled the recipe and barely had leftovers from dinner for 13!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 29, 2009
Excellent! I found Sage Sausage and loved it. I believe Hormel or Jimmy Dean brand. Remember-when using fresh herbs to double the amount for the full flavor. I also followed other suggestions and used sourdough; nummy! I baked mine in the oven for 30 min covered, stirring once and then uncovered for 15 min. It would have needed more time, but we transferred it to a slow cooker on "high" for the next 1 1/2 hours till we were ready to eat. It was great. Not too dry; not too sweet; perfection!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This was not just awesome stuffing--it was bitchin’! I will use this recipe every Thanksgiving from now on because it’s pretty much fail-proof. I did change the recipe a bit however. To start with, I used Mrs. Cubbins herb seasoned stuffing mix for convenience, sage sausage for flavor, grated my apple, used craisins for the dried cranberries (they were all I had), fresh herbs and added walnuts for a crunch that would have been lacking. Also I added a carrot, onion, and celery that I sautéed with the sausage. Then mix the thing together adding only enough chicken stock to moisten and covered with foil and baked about 30 mins then removed the foil and let top get crispy. Oh great time of day it was delicious! Thanks for a new favorite Stacy—I love it.
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Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
My hubby, who doesn't like stuffing, ate the extra pan! It is delicious!
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Cooking Level: Expert

Living In: Yakima, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This was the first time I made homemade stuff. It was so good, I won't be going back to stove top. I used homemade white and rye breads. I doubled the amount of bread so we'd have leftovers.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This is truly the most amazingly delicious stuffing I have ever had in my life... no joke! I followed the recipe exactly when I made it for Thanksgiving, but the day after I made this again, this time substituting the ground turkey for a pound of sliced sausage turkey and that tasted really good too. Thanks for the great recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
I served this for Thanksgiving and everyone in our group of 13 loved it. I left out the cranberries and used stove top stuffing mix, but I did use fresh herbs. The crunch from the nuts and the tart sweetness from the apples will make this a Thanksgiving repeat from now on. I think I will use more apples next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
it was good, but very busy. I ike stuffing to be more savory and this was pretty fruity. It wasn't bad, just different. Got plenty of complements on it too. The only change I made was to omit the celery, and add some nuts instead. I will probably not add nuts next time. One other reviewer mentioned preassembing the stuffing the night before. That worked well by only assembling the dry items and adding the wet ingredients right before putting it into the oven. 350 for 1 hour seems to work well if cooking it separately from the turkey. Be prepared to add extra stock if it seems like it needs it during the cooking. I covered mine, which helped to reserve liquids while cooking and uncovered it for the last 15 min. DON'T SKIP THE SAUSAGE (it adds savory flavor) and try to find the flavored sausage, too. I used fresh herbs, and likely will again. Be sure to double the amount for fresh herbs. I will likely make it again, thanks for sharing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 28, 2009
This stuffing was the hit of my Thanksgiving dinner!!! This is now THE stuffing I will make every year! A number of guests asked for the recipe, and even some diehard stuffing-haters tried and loved this! I made some of the same changes as other reviewers: I omitted the turkey liver, I used pre-packaged unseasoned stuffing mix, Jimmy Dean pork sausage, chicken stock (couldn't find turkey stock anywhere!), and fresh herbs. I did not stuff my turkey. I baked the stuffing in a greased casserole dish, approx. 40 min total, covered for the first 30 min, and uncovered for last 10. I also stirred it halfway through the baking time and drizzled in additional stock to keep it moist, but not mushy.) Thanks again for a great recipe!
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