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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Betty

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

I first tried this recipe from allrecipes about 9 years ago when cooking my first big Christmas dinner. It is so tasty, and easy that I have never "branched out" into other types. I still use this same recipe! Now I use brown bread or my own homemade multigrain, I have used it in the bird and baked it in a casserole, I have used vegetable broth instead of chicken for a vegetarian friend, etc! It is an easy and versatile recipe that I have used many many times over the years.

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NLP408

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Reviewed: Oct. 10, 2009

Just like mom makes. I think I like the seasonings more than most people so I used about 2 tablespoons (tripling the amount). It also took about 10 hours for the bread to get dry enough here in humid BC.

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zytsef

Cooking Level: Intermediate

Home Town: Lacombe, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 22, 2009

I have made this the last two Thanksgivings...its delicious. Exactly how my grandmother makes it.

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ASHNBENSMOM

Cooking Level: Expert

Home Town: Marquette, Michigan, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Jun. 28, 2009

Really good, basic celery stuffing. Use it every Thanksgiving with the turkey. Tastes just like what my mom used to make when I was a kid.

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merryc

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Reviewed: Jun. 17, 2009

I made this to go with my shake and bake chicken last night and my picky non veggy eating kids ate it like it was going out of style thanks so much 4 the recipe this will now be in regular rotation as it is just as easy as box stuffing so good

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delicious

Cooking Level: Expert

Home Town: Mission, British Columbia, Canada

Living In: Popkum, British Columbia, Canada

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Reviewed: Apr. 4, 2009

Excellent basic traditional recipe. I added a little more chicken broth, but other than that, awesome!

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Sara Sadler

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Reviewed: Mar. 26, 2009

Made half the recipe, used toasted whole grain bread. Will make again. May reduce the butter a little bit next time to make more healthy

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lanie23

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Reviewed: Mar. 15, 2009

I halved this recipe since I only had a half a loaf of bread. The taste was great but it was gummy and parts of it were kind of hard and stuck together. We still ate it and I will probably make it again but maybe I won't cook it for as long as I did and increase the liquid perhaps.

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

My husband is a die hard stovetop lover and declared this stuffing better! Great way to use up stale bread. I was in a time crunch, so I dried the bread out in the oven before adding to butter mixture.

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cha

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Reviewed: Feb. 28, 2009

This is a great way to put those heels of bread loaves to use if you have a family that doesn't eat them. I let them dry, break them into pieces, and store them in a plastic container until I have enough for stuffing.

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Tresa

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Feb. 3, 2009

Great traditional stuffing! The only change I made was to use french bread instead of white to give it more substance.

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Lynnje

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Reviewed: Jan. 25, 2009

The recipe is perfect. If you like stuffing that isn't too dry and isn't mushy this is your recipe. :)

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AZAcct

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Reviewed: Jan. 25, 2009

This recipe was amazing. I also added a little dried basil oregano.

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lnazaret

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Reviewed: Jan. 21, 2009

This is a great recipe, however i did modify it a bit. I used whole wheat slices of bread instead of white bread, and in order to dry them out faster, I put them in the oven while the turkey was cooking (i do not stuff my turkeys). And instead of using 2 t. of poultry seasoning, I used 1 t. of sage and 1 t of poultry seasoning. I will def make this again!

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apottsluv2cook

Cooking Level: Intermediate

Living In: Tinton Falls, New Jersey, USA

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Reviewed: Jan. 18, 2009

tasted just like my mom's! I doubled the recipe, which overstuffed our 18lb turkey & left a little to be cooked on the side. I also added some thyme, marjoram, & additional sage.

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