The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
This dish was amazingly easy to make and extremely tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
Delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
I used fresh herbs instead of dried and this stuffing was awesome! It was a pain to make but really worth it.
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Cooking Level: Intermediate

Home Town: Orefield, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
Amazing! I did make many changes though. I just didn't have the time to put the complete time into it. I first used the stove top turkey stuffing, then I used pork sausage (this is what I had in my freezer). I added one small onion to the sausage. After it was done, I added it to the prepared turkey stuffing. Next I chopped up the parsley and apple. I attempted to make my own version of dried cranberries; big mistake. In the end, I didn't add that into it and excluded the turkey liver. Surprisingly it turned out amazing!
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
I made this recipe for Thanksgiving, and it was absolutely delicious. I followed the recipe, except that I cooked it in a casserole dish in the oven, instead of inside the bird. I used 1 1/2 cups of stock instead of 3/4, on the advice of some other reviewers here. The flavor was sensational! It was moist, rich and delicious. This recipe is too good to save for Thanksgiving -- I'm sure I'll be making this dish often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
Delicious! I made as indicated except omitted the liver and used canned chicken stock. Baked in the oven at 375 degrees for 40 minutes covered, then uncovered for 15 minutes. I made 1 1/2 batches and used 1 1/2 cans of stock. Also used fresh herbs (twice the amount of dried) and sage flavored pork sausage as others suggested.
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Cooking Level: Expert

Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
Quite a different flavor from the traditional bread stuffing and the amount of bread used really didn't stand out amongst all the sausage, apples and cranberries. Very nice change.
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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. 26, 2009
I love this stuffing! It is fabulous. I will share this recipe with everyone I know. My boyfriend also loved it and he usually smothers his stuffing in gravy just to be able to eat it. He said its the best he has ever had, (with no gravy)! The only change I made was to use quite a bit more liquid as I like my stuffing very moist and I did not use bullion, instead i simmered some of the herbs from the recipe in chicken broth and used a 1/2 cup of that along with broth from my turkey. It was wonderful!
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Cooking Level: Expert

Home Town: Ontario, California, USA
Living In: Kent, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
This stuffing is heavenly! I used the bagged bread cubes instead of baking my own. Really delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
My first time ever making stuffing. It was so good and so easy. I used Arnold's herbed stuffing bread. Jimmy Dean pork sausage meat. Omited the sage (didn't have any). Used fresh rosemary and thyme. Used 1/2 golden delicious and 1/2 macintosh apple. Doubled the stock since I baked it out of the bird (used chicken). It was so tasty, only my hubby grumbled about the cranberries. Next time I'd use half the cranberries and apples, in deference to his tastes. But it was PERFECT as it was. Thank you Stacy for this great recipe.
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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. 26, 2009
Wow! I hate stuffing but my aunt asked me to make it for thanksgiving because I'm known for bringing new and creative recipes to family events. This was outstanding...I could eat it straight for dinner! I made several changes based on personal preferences...I used bagged corn bread stuffing cubes and white bread cubes (faster and easier...we are a corn bread type of family), I used turkey keilbasa instead of sausage (not big on sausage), and I opted not to add the liver (just not my thing). This wasn't dry at all as long as you added a little extra broth and checked it every 15 minutes (adding more as needed). I baked it at 350 for 30 minutes covered and 15 uncovered. Highly recommend this recipes!!!!
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Home Town: West Caldwell, New Jersey, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
I have made this now 2 times. It is fantastic and so easy. I did double the stock and butter, plus use fresh herbs, doubling them. I highly recommend this.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
Superb! I don't like celery so I took it out - I added more stock as it was too dry but left everything else as is. This is the 1st Thanksgiving making this recipe but now it's on my permanent list!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 26, 2009
I absolutely love this stuffing!!! I've made it a few times for thanksgiving. I actually used to hate stuffing before trying this recipe. I usually omit the celery because I can't stand the stuff. This recipe is FANTASTIC!! I can't rave about it enough!
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Cooking Level: Expert

Living In: Belmont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
Not brave enough to use the liver... BUT, this was the BEST stuffing I've had in my life. Point blank... THANK YOUUUU!
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Cooking Level: Expert

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
Absolutely amazing recipe. Couldn't find any turkey stock so we used chicken stock, also left out the liver. I will be using this recipe for a long time to come!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
Absolutely amazing! SO glad I finally took the time to make this! I just bought cheap sandwich bread and left it out for a day and it worked out well. Made it easier to cut once it was a little stale. Left out the liver and added an ENTIRE can of stock. That's right, an entire can. When my grandma makes her dressing it almost looks like soup when it goes in the oven and it comes out very very moist. i don't like it quite that moist. Putting in an entire can (cook it uncovered and stir a few times while it cooks) made the moist level exactly how I like it. Baked it at 350 for about 45 min. DELISH! I'd also go ahead and throw in the entire bag of dried cranberries. they're yum. Thanks for a great recipe!
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
I have made this stuffing for a few years and it is by far the best stuffing I've ever had. The TWO ingredients that you should NOT substitute is: 1) FRESH herbs 2) Homemade Turkey stock. I have made the stuffing using dried herbs and chicken stock and you CAN tell the difference! The flavor is not the same. I bake my stuffing in a foil covered casserole dish for 30 min and uncovered for 15 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 25, 2009
I just finished making this in preparation for Thanksgiving. It is delicious! It's definitely a keeper for years to come. I subsituted 1 bag of Pepperidge Farm country style stuffing mix as I had already purchased it. Didn't have sage so I used Allspice instead and chicken stock I keep in the freezer. Tip: Whenever I roast chicken or even buy one preroasted from the store I always cook the carkus and freeze the broth in various sized containers for later use. Makes a world of difference in all your recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Nov. 24, 2009
My favorite stuffing so far. I accidentally bought HOT turkey sausage, but it was still delicious. This will definitely become a Thanksgiving tradition. BTW, I cooked most of it separately in the oven - one hour was great. I cooked some of it in a pumpkin and it needed at least 1 1/2 hours (depends on size of pumpkin).
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