Reviewed: Nov. 28, 2011

Good, but I thought it would be baconier....also directions don't tell you when to add bacon but I just did it at the end.

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Reviewer:

kvanorman

Reviewed: Nov. 29, 2010

Sorry I had high hopes for this stuffing but I used a less amount of chicken stock and it was mush when it came out.

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Reviewer:

joey

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Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Nov. 25, 2010

I made 'half' a recipe. No way do the cubes need a quart of stock. I already put the bourbon in the bowl in anticipation of adding the quart or more of chicken stock. Big mistake. It was a bourbon overload. Ruined everything.

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Reviewer:

sunshine27537

Reviewed: Nov. 12, 2010

This was fabulous!

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Reviewer:

tidem

Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

Living In: Regina, Saskatchewan, Canada

Reviewed: Jul. 7, 2010

This was a good stuffing. The bourbon is noticeable but not too overbearing. As for the conversation about sogginess: I agree that it pays to use commonsense when using a new recipe, but there was twice as much liquid as I needed in this recipe!

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Reviewer:

WingedBook

Cooking Level: Intermediate

Reviewed: May 30, 2010

We only had white bread, so that's what I used. Also, definitely follow the advice of other reviewers in regards to adding the liquid. You do not need that much, and you need to add it only until it soaks into the bread. Then stop adding! I made a quarter of the recipe since we don't need 2 9x13 pans of stuffing, and I used 1 cup of chicken stock instead of 2. I think bf would've liked this more without the bourbon--and I only added a a tablespoon or so of it. Other than that, this was a nice stuffing. I'd prefer the darker breads the recipe called for, but we have way too much bread right now for me to get something different. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 4, 2010

This stuffing is AWESOME. I live abroad and we made this for our "orphan American" Thanksgiving celebration and it was an enormous, heartwarming hit. I agree with everyone else that there is way too much liquid in the recipe but it's nothing you can't solve by just monitoring it as you mix as well as during the baking process. I ended up "feeding" the stuffing a little bourbon and stock as it baked so it didn't dry out. It was amazing. Thumbs way up.

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Reviewer:

MeaganD

Reviewed: Dec. 18, 2009

All the people who said it was too soggy or too strong in the bourbon department should really get a clue! Seriously! use your common sense. If it looks a little soggy or you're having second thoughts about the alcohol, don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you.

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Reviewer:

Bethany the Fancy Pantz

Reviewed: Dec. 3, 2009

I will make this for years to come. A new Thankgiving tradition!

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Reviewer:

BORNTOACT

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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