Reviewed: Nov. 27, 2008

I loved this recipe! For those of you looking for a non-dairy version: I substituted the butter with a good olive oil and it turned out fantastic! Sage is also a perfect seasoning for this dish!

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Betsy

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Reviewed: Nov. 26, 2008

I Doubled this recipe, I used french bread, taosted it on my over & made it the day before just to save time> Before I put it in the oven I added a little broth from the turkey that was cooking in the oven (took the baster & sucked up some juice from the turkey & squirted it on the stuffing), cooked covered for 30 minutes & uncovered for 12. Simple & Delicious!

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Lisa Marie

Cooking Level: Expert

Home Town: Burbank, Illinois, USA

Living In: Oak Lawn, Illinois, USA

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Reviewed: Nov. 26, 2008

This is a great basic recipe ! Add Mushrooms and Apples for an authentic "Old World" variation !! Let your imagination wander to walnuts etc for flavor variations to suit any occasion . I've stuffed quail , turkey and had it on the side baked as a great side dish . Also ,,, I used Rye bread for extra flavor and texture

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likes-to-eat

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Reviewed: Nov. 26, 2008

Great recipe if you love traditional stuffing like i do. I had Thanksgiving dinner at my house for the first time last year and worried that it wouldn't be as good as my mom's or aunt's, and everyone LOVED this stuffing. Thanks for the great recipe!

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jennypeterson1123

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Reviewed: Nov. 26, 2008

Recipe is almost my family favorite... But, after I cube the bread- I leave it out overnight on an edged cookie sheet to dry (usually 2 sheets)- and then in the morning I bake it for 1 hour or so on 225-250- to make almost croutons out of the cubes... Also, when I saute the onion and celery, I add 1 pound of breakfast style sausage (the solid roll of Jones freezer stuff works well or you can get it from the butcher's at the market)...

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LauraInLaguna

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Reviewed: Nov. 26, 2008

I also grew up on this recipe. After reading a few reviews, I thought I'd add this as well. My mom and I always add two eggs to the recipe and some sage. Stuff the turkey with this recipe and bake the rest in a glass pan sprayed with Pam. You have two different textures since the turkey dressing is moist and the one in the pan gets a nice crust on top (use a pastry brush with some egg white/butter)- we fight over the corner pieces!!! Best recipe ever. Happy Turkey day!

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Sophie's Choice

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: San Clemente, California, USA

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Reviewed: Nov. 26, 2008

This is also the recipe I grew up with, although there are several things I do differently, I boil the giblets from the turkey and use the water from that, add some of the drippings from the turkey (cutting back on the butter)and simmer it with the celery, including the leaves better than parsly, seasonings and onions, maybe throw in some minced mushrooms. I also finely dice some of the giblets and throw those in, mainly the liver it's healthy and people rarely even notice its in there!

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mcoon1969

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Reviewed: Nov. 26, 2008

There is not much to change great receipe the left over stuffing that will not fit in the turkey I always wrap in foil add a little broth and bake along side turkey.

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Tom Buckeye

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

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Reviewed: Nov. 26, 2008

I've made this stuffing for several years now and it's always a hit. My husband, who definitely does not offer compliments lightly, raves about this to his own mother!

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ASR06

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Reviewed: Nov. 26, 2008

I thought this was delicious...just like my mother made years ago...I just hope that enough will be left for Thanksgiving dinner....can't stop eating it.

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TEETYBOO

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Reviewed: Nov. 26, 2008

I make this same recipe except I add shredded carrots with the celery and onion to add alittle sweetness and instead of Chicken broth, I use veggie broth since I am a vegetarian. Bell's poultry seasoning is the key to the flavor. We cook a Quorn Vegetarian Roast with this stuffing which makes a great Vegetarian Thanksgiving option.

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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Nov. 26, 2008

My mother made nearly the same recipe for our turkey except when you are cooking the celery and onions you add 1/2 pound of Bob Evans Sage flavored Sausage (The smell is awesome when it cooks!!!) and she stuffed it in the turkey. My Hubby hates celery so I tried using apples instead of the celery but it was no where near the same so I probably will never eat this again but OHH the memories!

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Barb

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

I tried this last Thanksgiving. The whole family was so skeptical, they insisted on making Stovetop also. This year NO Stovetop. This recipe is BETTER than Stovetop. Everyone LOVED it! Thanks!

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KWest

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Reviewed: Nov. 24, 2008

This tasted like I put pepper on a peice of bread. Not very good.

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Tiffany

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

I needed a recipe for stuffing that didn't include sausage since my stepdad can't have it. This one was very basic and delicious.

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 18, 2008

Very similar to what I grew up on...since most of my family likes their stuffing moist and I like it browned and crisp, I add a scoop into muffin tins and get individual servings of crispy stuffing..delicious!

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kcap

Cooking Level: Intermediate

Living In: Ridley, Pennsylvania, USA

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Reviewed: Nov. 17, 2008

I have made this stuffing for years, passed down from my mother. 2 things that we do different is cook the liver from the turkey in boiling water, mince it, add that to the stuffing, perfect and I don't even like liver. I also add 1/2 Cup of chopped mushrooms, makes the stuffing moist.

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Jil

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Stuart, Florida, USA

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Reviewed: Nov. 16, 2008

This came out perfect! The only changes I made were that I halved it and I used margerine and brown rice bread to make it gluten/casien free. Simple but delicious! :)

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