Reviewed: Nov. 28, 2009

I used a loaf of Panera sourdough bread which I cut into cubes, and let dry out for a day, and the flavor was amazing! I added a little garlic and onion salt to the cubes before toasting them a bit (another reviewer's helpful suggestion). I also used sage instead of poultry seasoning. Thanks for a easy and delicious recipe!

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Crimmer

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Reviewed: Nov. 27, 2009

This was fabulous with variations. I doubled it, used almost 3 loaves of bakery bread - marble rye, cracked wheat and Italian. Also added the 16 oz Jimmy Dean Sage sausaged all cooked and drained. Added 2 beaten eggs. Probably used more poultry seasoning than the original called for, and I added some lemon pepper and a dash of garlic salt. About 2/3 of it stuffed a 21 pound turkey and the rest in a 1 1/2 quart greased casserole. This was so good, everyone LOVED it. By far the best stuffing/dressing I've ever made.

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esserv110

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Reviewed: Nov. 27, 2009

Suffing from scratch has never been my friend, but I made this recipe for Thanksgiving for my very large & opinionated family. It turned out GREAT! Everyone said how much they loved it. It was also very easy to do and easy to make for a large crowd.

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Rochelle

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 27, 2009

Made w/Italian Bread

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Miss Nicki D

Home Town: Syosset, New York, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 27, 2009

This recipe is very close to our family recipe, however, I've never made it outside the turkey before, nor have I had any exact measurements. We always went by taste and how it looked! THANK YOU SO MUCH FOR SHARING THIS GREAT RECIPE. The stuffing came out perfect! Even better than in the turkey. I doubled the recipe and added 2 tsp salt (the buttered I used was unsalted). I also added 2 tsp sage in addition to the 2 tsp poultry seasoning. I ended up with two casseroles and topped each off with about 1 Tbs butter (cut in little chips) on top and then drizzled a little more chicken broth on top before placing (uncovered) in the oven. A tip for the bread: I put the bread (in single layers) on cookie sheets and jelly roll pans in a 225 degree convection oven and turned the bread over every 5 minutes for a total of 20 minutes. It reached just the right amount of dryness.

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JBOND1

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Reviewed: Nov. 27, 2009

OMG This was so easy and fantasic... so much so that I am writing my first reveiw ever after using this site for several years. I am an expat living in Belgium (hubby works at NATO) so I used frech baguette bread and what they call a "champagne loaf" cut it all up and let it dry for a couple of days. Cooked it in my crock pot (ovens here are tiny) and added walnuts and 2 granny smith apples chopped up as one reviewer suggested. It was absolutely fantastic. One of my guests is a professional chef and she asked for the recipe! Thank you for submitting this!

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Arlene L

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Reviewed: Nov. 27, 2009

This was exactly what I was looking for! Came out of the turkey moist but not mushy even though I had limited time to dry out the bread. I doubled the recipe (27 lb. turkey!) and added a little bit of celery seed to bring out more of that celery flavor.

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juliegator

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Reviewed: Nov. 27, 2009

Very good, This is definately a recipe I will keep for years to come. Thanks for posting.

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mammyscooking03

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Reviewed: Nov. 27, 2009

First time making stuffing. This was very easy to make! 4 stalks of celery is WAY to much. I used 1 1/2 stalks and might even cut back to 1 stalk next time. Otherwise, excellent recipe!!

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JULIEM1835

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2009

Excellent recipe. I added 1/2 c. more chicken broth and used 1 tsp. poultry seasoning and 1 tsp. sage instead of the 2 tsp. poultry seasoning. I also cut the celery down to 3 stalks and used half wheat bread, half white bread. I let the bread sit out over a day so it was nice and dry (rather than the 1-2 hours). It was a hit at our Thanksgiving! Thanks to the author.

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Cheri

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Reviewed: Nov. 26, 2009

I have made this recipes a few times already and I suggest you to cover your casserole and bake for 15 minutes, then uncover and bake an additional 20 minutes. This way it will avoid getting dry.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2009

This was a flavorful, moist stuffing. I added mushrooms and dried cranberries and it was awesome.

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dgessner

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Reviewed: Nov. 26, 2009

I made this to take to my Dad's house for Thanksgiving, and unwisely gave my husband a "test sample". He kept asking for more and more, saying we should just eat it ourselves and bring a container of Stove Top to dinner. He even asked if I would start making it on a regular basis, not just on holidays. He's kind of picky, so whenever he likes something it deserves a rave review. The only changes I made were to add a bit more poultry seasoning, some fresh garlic along with the veggies, and I topped the whole thing off with some Italian seasoned bread crumbs before baking. Delish, thanks! =)

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spicy_tasha

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Reviewed: Nov. 23, 2009

I haven't even made this yet but I am sure it is one of the few recipes I was unable to get from my mom before she could no longer tell me. I am going to bet I will make no changes to this one. Mom did keep things good and simple. Thank you so much.

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sledgehammer

Cooking Level: Expert

Living In: Troy, Pennsylvania, USA

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Reviewed: Nov. 22, 2009

This was a great easy recipe. I used both white and wheat breads and added sage and extra broth. thank you!

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amykay

Living In: Sterling Heights, Michigan, USA

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Reviewed: Nov. 21, 2009

I love it!! just like grandma made

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Jan

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Reviewed: Nov. 15, 2009

This came out amazing last Thanksgiving but now I live in Flagstaff and the altitude is almost 7000, is there anything I need to do differently I'm not very good at experimenting on my own. Thanks!

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Elizabeth

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Nov. 14, 2009

This will be my third year serving this for thanksgiving...mmm ....Yummy! & very easy to make!

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Yummylicious

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Reviewed: Nov. 11, 2009

Perfect! I used a multi grain bread and put half of the loaf out overnight and then used a few slices of fresh bread when I was putting it all together. Fabulous! I did not stuff turkey, just prepared in a casserole dish. Wonderful!

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Jennifer

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Reviewed: Oct. 13, 2009

This is really close to what my mom used to make but she added a can of cream of mushroom soup and used dried bread cubes for stuffing and added any old bread she had. It made it very moist and oh so yummy.

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