Reviewed: Nov. 24, 2009

This recipe has WAY TOO MUCH BOURBON in it! I brought this to a party and it was the joke of the night; everyone laughed that we should do "stuffing shots!" I initially was worried because the mixture was extremely soupy. I even left out about 1/2 quart of chicken broth because it already had too much liquid. Looking back, I should have cut the bourbon as well...probably a reason why it was too alcoholic. However, after cooking through the stuffing was a great consistency. Too bad the bourbon completely overshadowed all the other flavors and made the dish unbearable to take down.

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Lindsay

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Reviewed: Oct. 9, 2009

Awesome Awesome Recipe! Tested it out and am making it for Thanksgiving Supper, as for the comments stating too much liquid, THANK you for stating in the directions to add liquid to desired consistancy! That means one can play around to get the consistancy they prefer. I am going to try this time adding some peeled cut apples to this, and tip:If you aren't a drinker, as I am not, omit the Bourbon!! Thanks so much.

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Jessie Olson

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

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Reviewed: Dec. 27, 2008

We made this for Thanksgiving and LOVED it. Like the recipe says, it makes a lot, but it tastes great as leftovers, too! YUM!

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Emily O.

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Reviewed: Dec. 4, 2008

This was different. good, but different. One thing though, too much liquid. The rye was a little overbaring and i didn't taste the bacon at all.

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Mrs.Padg

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

The bourbon amount is a bit much unless you like heavy bourbon taste. I would put in 1/2 a cup next time.

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mr-chompers

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Reviewed: Nov. 26, 2008

The Best!! Tried this out last Thanksgiving and it was so popular, two 13X9s disappeared at work and two at home! I've now made this recipe several times and will be breaking it out again for this Thanksgiving, it's becoming my signature dish--its the dark breads that really bring out the flavor. I would be careful with the chicken stock, though, add as needed.

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april

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

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Reviewed: Nov. 22, 2007

This is our new family favorite for Thanksgiving. We did decrease the chicken stock down to about 2 cups of liquid from the original amount it called for. Also the recipe is missing the part where you add the bacon back into the mix. But we just tossed it in there when we were doing the mixing of all of the ingredients. The flavors are excellent and we even used a little extra burbon in our gravy.

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BLACKVELVETRAV

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Nov. 19, 2007

This was amazing stuffing! Everyone loved it and I gave the recipe to three family members. I don't know how the previous reviewer's turned out soggy. I added the wet ingredients until it was "stuffing-like", I didn't add it all at once and I didn't use it all. I did add more sage because I like a very sage-y flavour, but otherwise it was perfect. This will be my recipe for years to come!

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