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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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 14, 2008

This is the exact same stuffing/dressing my Grandma has been making for 51 years!!!!! CAN"T BEAT IT!!!!!

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Fran

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Tarpon Springs, Florida, USA

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Reviewed: Nov. 13, 2008

Delicious-no need to alter!!!

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eshee

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

I was suprised such a simple recipe could be so good! I made it as described the first time, then the second time I used a complete box of Stove Top turkey stuffing in place of the bread. Both ways it was super good and easy, though I found the consistency better using the box stuffing. I will be using this recipe for this year's holidays!

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Vero Elena

Cooking Level: Intermediate

Living In: Antelope, California, USA

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Reviewed: Nov. 10, 2008

Great Recipe! I will admit that this was my first attempt to make stuffing WITHOUT Stovetop and I loved it! I dried the bread over night and added Sage. Remember to bake in oven covered if you like your stuffing moist and only uncover for the last 5-10 minutes if you want it a little less so. My husband and I both enjoyed it and I made extra to use in a Shepherds Pie. Delish! I will no longer be needing the assistance of Stovetop. This is much better!

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labella

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 5, 2008

just like moms

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ticklemytoes

Cooking Level: Expert

Home Town: Provo, Utah, USA

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Reviewed: Nov. 5, 2008

Great stuffing recipe. I add rosemary and thyme.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2008

I have always made my stuffing like this. It's really good when you fry up some Bob Evans sausage and add it to it. I hope yoy'll try it, I know it will become a tradition!

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grandma deedee

Cooking Level: Expert

Home Town: Elma, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Oct. 17, 2008

This is just like my family's recipe that has been handed down through generations. The only difference is it is written in measurements!! I was told by Grandma and Dad to add "enough broth to make it moist" or add 'a dash at a time until it tastes "right".' I like to measure and this recipe makes it turn out perfectly. Even Dad said it was better than his. Tip - toast the bread very lightly, combine the night before with a little less broth and poultry seasoning than it calls for. In the morning, toss it again and taste it. Add a drizzle more broth if it is dry or a dash more poultry seasoning if needed. (the seasoning gets stronger as it sits overnight so don't overdo it) Also, the intensity of the seasoning depends on how old it is. Seasonings weaken over time. I suggest baking it covered in a casserole and uncovering it with about 15 min to go so it is a little browned and crisp on top. And cut the onion and celery very fine. That is key. Enjoy.

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KARENWOLF311

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Reviewed: Oct. 14, 2008

i thought the taste was great but mine came out of turkey too moist for me-as i was cutting up bird i threw stuffing in a baking dish at 350 for 10 minutes--was great -ty i also added a little red pepper and mushrooms- excelent

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shawna

Home Town: Edmonton, Alberta, Canada

Living In: Armstrong, British Columbia, Canada

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Reviewed: Oct. 14, 2008

I made this for thanksgiving, my family loved it. The best part it was so simple to make. this recipe is a keeper. thanks for sharing.

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onnie

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

1st time making stuffing/dressing. I threw my bread in the oven fo 5 min with my turkey to just speed up the drying out part but i might have made a mistake because i needed more chicken broth to make it moist- almost another whole cup. Tasted great!

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 13, 2008

Absolutely fabulous classic stuffing. I have made this every year for Thanksgiving and Christmas for several years now and it is always a huge hit with my husband and my family. There are rarely any leftovers. I omit the celery because I don't really like celery and this is still fabulous. It is always moist and has wonderful flavor.

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vegaspiglet

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 13, 2008

I made this for Thangsgiving, and it turned out so well. I followed the recipe exactly except I made it vegetarian by using vegetable broth and baking it in a casserole with buttered foil on top. Really easy and really good!

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Sara

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 27, 2008

This was a really good recipe. Instead of letting the bread sit out for a couple of hours I taosted the bread. I also used 1 tsp each of sage, oregano, and italian blend seasoning. This combination of herbs adds great flavor. I increased the butter to 1 cup. Make sure you coat each breadcrumb in the butter mixture. I also added 1 small bell pepper finely chooped. Mmm mmm good.

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Diva Dawn

Cooking Level: Expert

Living In: Benton Harbor, Michigan, USA

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Reviewed: Sep. 13, 2008

My husband said this is better than his grandmother's recipe, and that is quite a compliment!! I will never go back to boxed stuffing. I neverr realized how easy home made stuffing was. Definately a keeper!!

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