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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JJBARNES

Cooking Level: Expert

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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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Christine

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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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HANSPIERS

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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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juno_lake

Cooking Level: Intermediate

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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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Fergie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 28, 2009

Definitely Awsome. I didn't make my own stuffing (I used the pre-made stuff) and I didn't add the turkey liver, but this is a keeper.

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Kimberly

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Reviewed: Nov. 28, 2009

FANTASTIC stuffing! I made a couple of changes based on what I had on hand. I used sourdough bread, fresh herbs, chicken stock, and omitted the liver. Based on other reviews I added a little extra stock for moisture. Someone else recommended adding an egg if not cooking it in the turkey. I may try that next time just to hold the ingredients together better. Otherwise, the flavor was phenominal and others asked for the recipe.

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VCASSIDY

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Reviewed: Nov. 28, 2009

I made this stuffing for Thanksgiving 2 days ago and it was AWESOME. I will never use another recipe again. My whole family loved it. Even though they were making fun of me as I was making it. I read a lot of reviews saying that people didn't stuff it into their turkey, but I REALLY recommend it! I had a small turkey, and stuffed it as full as I could and had plenty left over to put in a casserole dish. After they both came out, everyone in the family thought that the stuffing in the bird was better then the stuffing in the dish. Both were delicious, but the turkey gives the stuffing so much extra flavor!! Great recipe! Thanks Stacy!

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kantrism

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Reviewed: Nov. 28, 2009

I made this stuffing for the first time this Thanksgiving. My husband, who doesn't eat stuffing, couldn't get enough of it. I used a bag of pepperigde farm dried bread seasoned stuffing mix, cut the amount of herbs in half (since the mix was already seasoned), cooked the onion with the sausage, and omitted the turkey liver. Since, I cooked the stuffing separate from the bird, I used a whole carton of chicken stock to keep the stuffing moist. I baked it in a 13 x 9 pyrex dish for about 30 or 40 minutes covered with foil. I took the foil off for the last 10 minutes to get a little crispiness. This will be my turkey stuffing for years to come!

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Eller

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

Look no further. This recipe is the bomb! Every crumb was devoured. Never had that with a stuffing/dressing before.

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Big Cat

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Reviewed: Nov. 28, 2009

Great recipe! We all enjoyed it. Thanks for sharing!

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Katy Lane

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Reviewed: Nov. 27, 2009

Delicious! I'm not sure it was the best stuffing I've ever had, but it was definitely yummy.

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Nov. 27, 2009

This is the second year I've made this stuffing for Thanksgiving, and both times it got RAVE reviews. I used Jimmy Dean Sage Sausage, so it's more savory than regular breakfast sausage. I'm making this stuffing every year from now on.

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Mishy

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Reviewed: Nov. 27, 2009

I made this Thanksgiving 2009. I used fresh herbs. This is VERY tasty! Need to double this recipe.

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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Nov. 27, 2009

This stuffing was BEYOND fantastic! The only bummer was I only had a tiny bit of craisins :o( I also used fresh herbs and added mushrooms. It was so yummy! I made a lot of it and only had about 10% left! It was a hit!

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tlryfa

Cooking Level: Beginning

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Reviewed: Nov. 27, 2009

Awesome! I had the best Thanksgiving this year thanks to some of the best recipes on this site! I did have to make a few minor changes because I went to Stater Brothers this year and they didn't carry turkey sausage or turkey stock (strange, huh?!). I used pork sausage (a little greasy, definitely use turkey sausage) and chicken stock. I omitted the turkey liver, but other than that, I followed the recipe by the letter and everyone loved it! I baked it in the oven instead of filling the turkey like other reviewers and it turned out great. I probably added too much stock because I didn't want it dry, so next year I'll put in the amount that the recipe calls for and adjust as needed. I'd use fresh herbs instead of dry and a granny smith apple next year, but otherwise... it really is an AWESOME recipe! :) Thanks!!!!!

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Sarah

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winchester, California, USA

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Reviewed: Nov. 27, 2009

Best ever! I used italian sausage that I squeezed out of the casing and added 1/2 cup of carrots with the apple. I also doubled the stock because I baked this in a greased and covered casserole dish. The colors, texture, and flavors were amazing. My boyfried is not a fan of stuffing or cranberries, but he was changed by this recipe.

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choltz

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Reviewed: Nov. 27, 2009

Thanks Stacy Polcyn for this WINNER recipe , very , very good as always. Thanks for sharing.

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Nov. 27, 2009

This was awesome, with the tweaks I made. No turkey liver or parsley (don't care for either), doubled and used fresh herbs (to die for), used Sage Pork Sausage, used good sourdough bread in place of white bread and potato bread in place of whole wheat. Also doubled the apple and added a pear. This was the BEST dressing recipe ever, will never make a different one again. This is the best recipe on this site!!!

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Maegan

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Reviewed: Nov. 27, 2009

This was my first-ever attempt at homemade stuffing and it turned out perfectly! My only changes were using sage sausage (I'm not crazy about turkey-sausage) and adding more bread and stock - for a moister taste. I cooked it separate from the turkey as well. Only changes I would make for next time would be to double the recipe & add more bread (probably throw in some sourdough too). This was a huge hit at my family's Thanksgiving, & will be my staple for many more to come!!!

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