Reviewed: Nov. 27, 2011

This is just like the stuffing my grandmother used to make. It's delicious. I omit the sausage and use poultry seasoning instead of sage. This is a classic for sure!

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Reviewer:

ALYSIAB

Reviewed: Nov. 24, 2011

Excellent stuffing. Added some dried cranberries for a little sweetness. Awesome!

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Reviewer:

dgessner

Reviewed: Aug. 13, 2011

This turns out wonderfully. When I am short on time I just use Mrs. Cubbisons dried stuffing breadcrumbs and add more chicken broth.

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Reviewer:

Charlene J.

Cooking Level: Intermediate

Living In: Antioch, California, USA

Reviewed: Jan. 8, 2011

Yum.

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Reviewer:

bellaroonie

Cooking Level: Intermediate

Reviewed: Nov. 26, 2010

Very good stuffing. Followed almost exactly but I let the bread set out overnight to dry out, and I thought 2 pounds of bread really was a lot. Probably used more like a pound and a half of dried bread, and more chicken stock.

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5 users found this review helpful

Reviewer:

luckyclover

Reviewed: Nov. 24, 2010

My favorite bread stuffing recipe! I toast the bread the day before and let sit on stackable cookie racks overnight(with wax paper underneath to catch any crumbs). I use low fat sausage and cook in muffin pans the next day with a dolop of butter on top!! YUM!

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Reviewer:

NORA11

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

The recipe was basically okay, but it needed an additional egg and a full 14.5 ounce can of broth --- otherwise it would have been horribly dry (unless you cooked it in the turkey). The lack of seasoning made for a somewhat bland stuffing, it definitely needs more flavor. I will make a very modified version of this from now on, but it was a good start.

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Reviewer:

jim

Reviewed: Nov. 18, 2010

This is absolutely, without a doubt, 100% delicious! My entire family loves it and it's so easy to make. It makes alot, but there's still never any left in my house. Thank you for this recipe!!

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Reviewer:

s.kettering

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Nov. 1, 2010

Great dish! I used the Jimmy Dean sausage with Sage and after browning the sausage I removed it from the pan and then added the butter to the sausage drippings to cook the celery and onion mixture. I increased the sage to my personal preference and like other reviewers also added in some poultry seasoning. I also added in some garlic powder and parsley. I had halved the recipe because I was only serving 4 people, but still ended up using the full cup of chicken broth as I prefer a very wet, moist stuffing. I made this along side a roasted chicken so I only baked it for approximately 20 minutes at 350 degrees. I have always used Stove Top from the box for my stuffing but NEVER AGAIN! This is my new stuffing recipe and I can't wait to serve it to the family at Thanksgiving this year. I may even try it with turkey sausage the next time to cut down on some of the calories and fat. Thank you so much for sharing - a definite keeper!

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