Reviewed: Dec. 5, 2009

Excellent! I used fresh herbs.

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Dec. 5, 2009

I love it!

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learningtocook

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Reviewed: Dec. 4, 2009

When I saw this recipe it sounded great and had received nothing but 5 stars -- now I know why! My entire family loved it! In fact my sis-in-law joked that she dreamed about it the next night. I used the Jimmy Dean sage sausage. MMMM! MMMM!

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inksmommy

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Reviewed: Dec. 3, 2009

Outstanding Stuffing!!! I made it once and cant wait to make it AGAIN!!!!

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RandyE

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Reviewed: Dec. 3, 2009

If I could give this 10 stars I would! This recipe is TO DIE FOR!! I was hesitant as I usually don't like sweet with my savory, but these flavors mixed so well and everyone at my Thanksgiving meal agreed that it was the favored dish of the night. I used 1/2 homemade cornbread and 1/2 sourdough for the bread and used fresh herbs! Ahhhh...the aromas are so delightful! I also made it ahead the night before reserving the stock to drizzle on right before baking. It came out beautifully! I will definitely be keeping this recipe and use it every year for Thanksgiving as it was a hit!

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Heidi

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Reviewed: Dec. 2, 2009

The perfect Stuffing! I only used half of a large onion and no liver yet it was still fantastic. For extra flavor I used Italian seasoned sausage. Next time I will make double the amount. This will go fast.

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sonia Capacete

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Reviewed: Dec. 2, 2009

We've had this for Thanksgiving two years in a row now. Before it I wasn't much of a stuffing person, but I can't get enough of this! Awesome recipe.

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Gelliebeen

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Reviewed: Dec. 2, 2009

Great recipe! I added extra apples, raisens, dried cranberries and pears as well as cashews.

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Lisa Meyer

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Reviewed: Dec. 2, 2009

I had been using a very traditional bread stuffing recipe in the past but decided to kick it up a bit with this version. WOW am I glad that I did. One of my guests said that she usually hates stuffing...well, she had 2 servings. This one changed her mind!

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Dec. 2, 2009

I made this for Thanksgiving and it was spectacular. Cooked just as described, but double the recipe. Thanks so much!

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CIAMWORKING

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Reviewed: Dec. 2, 2009

I loved the savory mixed with sweet and tart and the sausage gave it a little kick. I do love corndbread and made a batch and crumbled it in with the toasted bread. Yum

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Shelly

Cooking Level: Intermediate

Home Town: Oakhurst, Oklahoma, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Dec. 2, 2009

I served this stuffing to my family this year and it was the hit of the meal. It is one recipe that I will never lose track of and it more than likely will get used more than just at Thanksgiving.

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Buxton Baker

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Reviewed: Dec. 1, 2009

I used a Granny Smith apple and a bag of soft potato bread stuffing-extra liquid absolutely not necessary-you can always add more later, but you can't take away! This was delicious with Jimmy Dean sage sausage and extra spices. It makes for a very attractive dish.

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Leila

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2009

Made this for Thanksgiving last week. It turned out AWESOME! I didn't change anything, but I will admit I did not measure out everything exactly, kinda just threw it all together until I thought it looked good, lol. But everyone loved it! Will definitely make it next year!

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Lindsay

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Reviewed: Dec. 1, 2009

I followed some other recommendations and used all fresh herbs, extra broth, skipped the liver and 2 eggs to bind. I made it the night before and then baked it at 350 for about an hour, mixing once. This was a delicious recipe and my guests commented that it was more like a side-dish than stuffing. The flvors were awesome, I just wish it were a little more bound together instead of crumbly.

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TRACY5S

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2009

Followed the exact recipe minus the turkey liver. Assembled all the dry ingredients in a large bowl beforehand and refrigerated. Later, transferred mixture to a large corningware dish, added butter and broth and placed in oven. Cooked 30 minutes, then stirred and drizzled an X of chicken broth on top. Cooked for 20 more minutes. Easy to make and everyone loved it. Will definitely make again!

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rootdowwn

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 1, 2009

This was a big hit! I bought smoked turkey sausage instead of the ground (couldn't find ground turkey)- I think I'll use about half the meat next time - it was too much for me. I may double the apples too or try Granny Smith per a previous suggestion. This was super easy and quick...and delicious! It smelled great while it was baking too!

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Alli C

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Reviewed: Dec. 1, 2009

Best stuffing I've ever made! I used sage pork sausage, premade sage bread cubes (so cut down sage seasoning) and used the turkey inerds. I don't know if I'll put in cranberries next time, but only had fresh so may have been too much of a bite. But will be on my regular stuffing rotation as my 4 yr old asks for stuffing all of the time and it's nearly as easy as box mix.

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sally g

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Reviewed: Dec. 1, 2009

Thanks Stacy! Your recipe is great. I used fresh herbs still going strong in the garden, about 2-3 times the dry amount. Next time I'll cube the bread a litttle smaller than I did on my first try. I left out the liver and baked with a little more broth. I would say 6 servings instead of 10.

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CALLMELULU

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 30, 2009

AMAZING!!! I used Sage Sausage and Sourdough bread-- skipped the liver, and added more stock since I baked it separately. I think next time I'll add 1- 1 1/2 cups more of extra bread since I love the crunchy texture in my stuffing. Baked 350 uncovered for 1 hour (stir half way through). I will be making this every year for Thanksgiving!! Thank you! :)

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