Reviewed: Nov. 23, 2007

I have a husband who is by far the pickiest eater in the world. We had our first Thanksgiving at our house this year and he insisted on using Stove Top as the stuffing! Well I was dead set against it and went about researching ideas for a delicious stuffing that both our guests and my husband would like. I found this recipe with all of the positive responses and decided to try it. While cooking the stuffing my husband complained he wasn't going to like it and even had the Stove Top out on the counter for easy emergency access! When the stuffing was complete, I gave him a little sample before I stuffed the turkey and he loved it!! I couldn't believe it. I doubled the recipe because we had many guests so I stuffed the turkey and made a separate casserole. The stuffing was a hit both ways! Trust me, I'm not the best cook and I found this recipe easy and delicious. It is by far my most treasured recipe and will be used at every Thanksgiving in the future.

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igotpickyeaters

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Reviewed: Nov. 23, 2007

This is exactly the recipe I was looking for. I loved it. I didn't have any poultry seasonoing. I added chicken boulion. I will use this recipe again.

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Nov. 23, 2007

Fantastic base recipe. I used french bread, a bit more broth, and added two beaten eggs (I like my stuffing to really stick together). I baked it the night before and then heated it up on the big day with some extra butter on top. It was great. Next time I may add some mushrooms.

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Stephanie D

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 23, 2007

This is a great traditional recipe. I went in search of something new, something that was different than my mom made, but it turns out that hers is the best and it is basically the same recipe as this one. The only difference that I made was to the stuffing that didn't fit in the turkey I added dried cranberries.

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KRISTINEESMITH

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 22, 2007

Delish! I used half whole wheat bread and half cinnamon raisin bread and added 1/2 c. chopped carrots. It was very very good! A bit more cinnamony from the bread than I would have liked but I would still definitely make this again!

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KIMKIMG

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Reviewed: Nov. 22, 2007

Very moist and delicious! I air dried my bread for three days and used an extra cup of stock. I made the stuffing the night before and stuffed the turkey on Thanksgiving morning and it was awesome! Everyone raved about it!

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Nov. 22, 2007

I tried this, and it was really good! I used whole wheat bread instead of white and cooked it in a 250 degree oven for 30 minutes or so until it was stale. That way the bread wouldn't be too soggy. I also used smart balance instead of butter, and cooked it in the oven as a dressing instead of stuffing. If I would change anything for next time, maybe I'd use a little less butter/margarine, but overall this was a pretty hard to mess up recipe, and very tasty.

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ANONYMOUS_COOKER

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Reviewed: Nov. 22, 2007

This recipe was very good, everyone really liked it. I'm giving it 5 stars because of this and it is easy to make, though it is a bit time consuming to cube all of the bread. I only used 2 celery stalks and I used the whole can of broth, plus half a can of cream of chicken soup- to give it more flavor. My texture didn't really vary, so I added a cup of boxed stuffing to make it more appealing. I will definitely make this again. Thanks!

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deggiesmom

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

Like many other reviewers have noted, this is exactly like our family receipe, which we all make but has never been written down! TIP: For full flavor, stuffing needs to be cooked inside the turkey - to avoid the dangers of bacteria and the hassles of scraping stuffing out of a hot bird, line the cavity with a couple of layers of cheesecloth before inserting the stuffing, leaving the ends hanging outside the bird. Roast as usual. When the turkey is fully cooked and removed from the oven, simply pull the ends of the cheesecloth from the hot bird, cleanly and safely removing the stuffing!

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WHEATONWHITES

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Reviewed: Nov. 21, 2007

This is the best stuffing recipe. I however do add sage for more flavor.

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MGUSTAFSON2002

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Reviewed: Nov. 20, 2007

This is how I make it. I like to dry it out for much longer and use a combo of whole wheat and white for looks and taste. Plus I double it atleast. THis year I'm making the bread in my breadmaker.

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RACHELM1965

Cooking Level: Intermediate

Home Town: Keene, Texas, USA

Living In: Clifton, North Carolina, USA

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Reviewed: Nov. 20, 2007

I've been making this recipe for 3 years now and even my husband will tell you this is the best stuffing around. I usually double this recipe and use one loaf of white bread and one loaf of wheat bread to give it a slight difference in appearance and flavor from your traditional stuffings.

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DCROWELL76

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 19, 2007

This is basically the recipe I have always used - I tweak it a little by using raisin bread (or you could just add raisins or dried cranberries for Thanksgiving), chopped walnuts and one or two beaten eggs (depending on the consistency). A great basic recipe.

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bbh

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Reviewed: Nov. 15, 2007

I grew up on this but we call it dressing. We do not stuff our turkey, instead this is served on the side. The only thing I do differently is air dry the bread for a few days on cookie sheets - not a few hours (turning several times to make sure both sides dry out completely). The bread is nice and dried out and the dressing does not get soggy. I also double the recipe using two loaves of bread (my family loves the leftovers on top of their turkey sandwiches). Because I double the recipe, I bake this in a roasting pan (and use a little cooking spray on the pan to ease cleanup). When you're making this, add a little broth at a time and stop when it seems right for your taste (if it's too dry then add more, but if it's nice and moist then stop). I have made this with poultry seasoning and I have also made it with sage - they are both very, very good and there is really not a huge difference in taste, so it's just personal preference. I have made several types of dressings and stuffings but always come back to this family favorite.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 12, 2007

This is the way my family has made stuffing for years! Only things different is we add sage to the mixture. Just remember to add broth SLOWLY, and mix, taste, season, as you go.If not for Thanksgiving dinner, we add different things for different flavors... such as sausage, mushrooms, oysters, bell peppers, depending on what main meat item we are fixing, even half the bread with cornbread. This is a great recipe that you cannot go wrong with.

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JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

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Reviewed: Nov. 12, 2007

Almost like Grandmas but she dried the bread and then dipped in water and squeezed till sticky, Added 2 eggs also. More work but so good. Also in place of pork sausage she fried hamburger, celery, onion, with the giblets she ground up in her grinder with sage seasoning and poultry seasoning.

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DJ

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Reviewed: Nov. 10, 2007

This was a delicious stuffing recipe. I added 1/2 teaspoon of celery seeds along with the poultry seasoning to enhance the celery flavour, and it was a hit!

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sarahhouston

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 23, 2007

I found it a little dry but I might have been a tad off with the bread measurements. Flavor was great. I didn't give it five stars because I did change it a little. I add ground pork sausage (cause that's what my mom does) just for a little something extra in there and that makes it taste even better. I would definitely use this recipe again.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Oct. 10, 2007

Delicious old-fashioned stuffing. I halved the recipe as we had a small turkey. I used about a 1/3 cup more broth and 1/2 tsp more of poultry seasoning and it turned out great--moist and flavorful. Definitely is a keeper.

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Joan B

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Reviewed: Oct. 9, 2007

I'm the most picky stuffing/dressing person. Until this recipie, I only liked my aunt's. I followed it for the most part, but tweaked amounts according to taste. I did toast the bread as was suggested by another. Excellent! New family tradition!

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jnorm311

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