The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
Delicious. I toasted sliced bread and buttered it before I cut it to add flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
Oh My! This was FABULOUS! I was looking to branch out this Thanksgiving--and this one's a winner. I used 2/3 sourdough cubed sourdough bread and 1/3 cornbread cubed. I also agree with other posts that fresh herbs are the way to go. I doubled the recipe, so the 2 apples I chose were Granny Smith and Braeburn. I think next time I'll try using whole cranberries, or cook them down in some water--I felt they were a bit too subtle for my taste, and I'd like them to have a bit more consistency than the craisins did. I also used a turkey sausage I chopped into bits (instead of ground sausage). I did not stuff the bird with this--I put it in a roasting pan covered at 350 for 40 min and then uncovered for 15 min. It did take additional turkey stock to keep it moist-ish. Very pretty dish, too! Thanks for the recipe, and the helpful tips in other reviews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
My family demands this stuffing since i first made it 5 years ago! We switched from my moms dressing that we've been making for 40+ years....it's THAT good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 18, 2009
I make this stuffing every year. My family actually starts talking about how excited they are for the stuffing a month before thanksgiving. I skip the liver and use pork sausage, I also used canned low sodium chicken broth and it still tastes fantastic.
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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. 17, 2009
I heart this stuffing. I tried it a few years ago for thanksgiving and have made every year since. I do not make it in the turkey however, but alone in the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 15, 2009
I've served this stuffing for years now and have even sold trays of it to my girlfriends! It's delish! Also note taht you can substitute bread crumbs from a package instead of performing the (somewhat) tedious task of cubing and toasting all that bread!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 15, 2009
Well, I really thought this sounded great, since I've only done the boxed stuffing before, but didn't want to gamble with the Thanksgiving Turkey. So, I made it, with some modifications, tonight with a roasted chicken and it is out of this world! Here are the modifications: no liver; used canned chicken broth; used a box of Stove-top rather than the 2 kinds of bread cubes, less spices because Stove-top is already spiced. Hubby rarely comments one way or the other, voluntarily said "this is GREAT!" Asked him if he thought it is good enough for Turkey Day & he said "SURE!" SO, I intend to stick to the recipe as written (still minus the liver, though) for our Thanksgiving Turkey and I can't wait!! This is REALLY REALLY good stuff!!
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Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 13, 2009
I made this the first time two years ago for our Christmas dinner turkey and my husband cannot wait for the holidays so we can have it again. I should make turkey dinner more often throughout the year just to have an excuse to make this recipe. It's phenomenal. The only thing I changed was that I used chicken stock instead of turkey stock.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 12, 2009
Awesome! I wanted to use fresh herbs as others suggested, but didn't know how much to use, so I looked it up. 2 1/2 tsp. dried sage = 5 tsp. fresh, 1 1/2 tsp. dried rosemary = 1 1/2 Tbl. fresh, and 1/2 tsp. dried thyme = 1 sprig fresh. Perfect amounts! I reversed the amount of whole wheat cubes and white cubes (i.e., used 1 1/2 cups white and 3 3/4 cups wheat) to make it more hearty & healthy. My butcher made me some turkey sausage by taking ground turkey and adding 'breakfast sausage' spices (loved it!). As others suggested, I added an egg and an extra 1 cup stock (actually, I used chicken broth) - definitely needed both those additions! I baked in 13x9x2 pan COVERED in foil for 40 minutes on 350, then 15 minutes UNCOVERED. Perfect! Thanks so much for the recipe - this one's a definite keeper!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 10, 2009
I thought this stuffing could have used about half as much sausage. It felt pretty heavy. But it was quite delicious, even still! I will definitely make this again - just cut back on the sausage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 10, 2009
Very good. I used pork sausage and omitted the turkey liver. Everyone liked this stuffing!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2009
I needed a good stuffing recipe since I was hosting Thanksgiving for a whole other family. The reviews on this recipe made it sound wonderful. Unfortunately, mine didn't turn out well. The flavor was good, but it was unbelievably dry, despite adding more than double the recommended broth. If it had been moist, I think it probably would have been good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2009
In some way, shape or form, I've been using this recipe off and on for about 6 years now for each Thanksgiving. Since my wife and I are vegetarians, we don't use the sausage (obviously), but my other suggestion has to due with the cubed bread, a la stuffing itself. I have made cut up my own bread before, and it works fine, though a bit tedious since you do have to leave the bread out at least 2 days for it to harden. To save yourself some time, just go to the store and buy cubed breading: it's easier and the taste is the same. My final indication that this recipe rocks comes from my sister-in-law, who makes professional birthday cakes and whose cooking is at least four stars. I'm pretty much told not to come to Thanksgiving unless I bring this stuffing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2009
Delicious - I left out the turkey liver - I was using a turkey breast and I didn't have the livers and it was just fine without it. I couldn't find plain turkey sausage so I bought the turkey sausage patties and used them. They worked just fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 8, 2009
Just made this for our fake Thanksgiving last night. Really a great dish and worth the extra effort over the boxed stuff. Versatile too; I used cornbread crumbs and pre-cooked turkey sausage. Took the advice of other reviewers and made the night before, reserved some of the stock and baked in the oven since we fried a turkey. Delish!
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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. 6, 2009
I'm rating this 5 stars and I'm generally not a stuffing fan! Made this recently and couldn't get enough of it. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 4, 2009
This was the first time I've ever made a stuffing like this. My husband grumbled the whole time because "He doesn't like stuffing with fruit...blah,blah" Not only did he go back for seconds but we had it for leftovers the next day too!
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Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 3, 2009
The entire family really loved this! I made two changes 1) I used cornbread and white bread and 2) I used maple sausages instead of the ground turkey sausages. Thank you!! I will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 3, 2009
No changes necessary
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 27, 2009
I have made this dressing for years. It is demanded whether I cook at home or go to family or friends for holiday dinners. I do cheat a little and use a bag of seasoned bread crumbs, sage pork sausage, poultry seasoning instead of all the individual spices and skip the liver. Fantastic!!
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