Reviewed: Mar. 25, 2008

Family loved it. Added sauted mushrooms. Added more poultry seasoning. First time I used chicken stock to moisten instead of eggs - good substitution.

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SUSANLEAF

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 17, 2008

Made this stuffing with Jalapeño bread instead of white and it gave it a wonderful Texas Kick! This recipe is now a common one in our house, not just on holidays.

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Mommy on a Mission

Cooking Level: Beginning

Home Town: Midland, Texas, USA

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Reviewed: Mar. 14, 2008

Good recipe, just need to cut back on the poultry seasoning next time.

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MILKYWAY18

Cooking Level: Intermediate

Living In: Decatur, Illinois, USA

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Reviewed: Mar. 8, 2008

I double the recipe and use 1/2 wheat and 1/2 white bread. This is simple to make and delicious.

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DRKELLEHER

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Reviewed: Feb. 20, 2008

Simple and Satisfying.

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NLCHIPMAN

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Reviewed: Feb. 12, 2008

The perfect traditional stuffing. Everyone raves about it, and I have been asked for the recipe more than once. It is easy to make, and is pretty good as is, although I add a bit more bread than the recipe calls for.

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CookingForSeven

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Reviewed: Feb. 10, 2008

Trying to impress my husband with a good home style stuffung and this did the trick. I didn't change a thing!!

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chell2u

Cooking Level: Expert

Living In: Norwood, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

This is the stuffing I grew up on. Very traditional (NE Ohio) and VERY tasty. I did add extra veggies and used several types of bread, ex. sourdough, 7 grain and a "dark" bread.

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Cher B

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

This is excellent. My whole family loved this stuffing so much. I will be making it every Thanksgiving.

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MamaToNikolas

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

I had never made stuffing from scratch before so I gave this recipie a shot this past Christmas. The flavor was amazing!!! I only gave this four stars because it was very soggy in the crockpot so I ended up baking it in the oven for the last hour and it really helped!

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Marandi

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 31, 2007

It was my first time making stuffing and it turned out great. I used 1- 60% whole wheat baguette and 6 slices of white Wonder bread. I cut up the bread and toasted it in the oven until dry. I used more than 1 cup of broth and continued to check the stuffing in the oven for moisture, adding broth as needed. I also added mushrooms into the sautee. Great recipe, just as good/or better than packaged stuffing mix.

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superrose

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 27, 2007

My hubby likes a simple stuffing (while I like stuffing with italian sausage). This is the winner in our household for the holidays. To save time and $$, I just buy the dried bread cubes already made for stuffing. Works great.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 26, 2007

This recipe was so easy and fooled my grandmother who always makes homemade stuffing with pork. She thought there was meat in the stuffing. I put my in the oven in a casserole dish. I didn't really measure everything (including the butter) and it still turned out wonderful. I think the poulty seasoning really makes the difference. On a note: I used wonderbread white bread and cut it up while it was still soft. I placed it in a pyrex dish and covered it with saran wrap and left it on the counter. Some cubes were harder and some softer but it worked out perfectly. I ended up using more chicken stock than called for but I added a little at a time. Super tasty!!!

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traci bakopoulos

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 23, 2007

This is a foolproof recipe. Very simple and easy to make with excellent results every time. For reheating, I add a bit of chicken broth over the top, put foil over and heat in oven for a few minutes. Delicious and moist.

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NTIMBROOK

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

I used bit's and piece's of this recipe along with one other. The stuffing turned out great. Thank's for sharing!

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Angel

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Reviewed: Dec. 21, 2007

Unbelievable! This was soooo easy and it went over BIG! My husband had been begging for dressing to go along with our organic roasted chicken and homemade cranberry sauce (yum), but I'd never made it before. This recipe made me look like a gourmet cook and it is going in my keeper file. CHANGES: We used whole wheat homemade bread and our homemade chicken broth. It was awesome!

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Mary

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Reviewed: Dec. 12, 2007

I used frozen french bread I had sitting in the freezer (I forgot which brand). Im glad I used the french bread because it didnt fall apart at all and soaked up the sauce quite nicely. I didnt know that it would hold together so well so i cut it in big chunks. Next time I will cut it smaller in size and use 1/4 of loaf instead of 1/2. Ate it with roast beef since we dont eat turkey. The flavor matched very well.

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VIta

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Dec. 12, 2007

Simple, easy, and always delicious. Thanks for this recipe, which my friends and family absolutely love!

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alisonchica

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

So simple yet so good! After years of making fancy and expensive stuffings for Thanksgiving I decided to go more simple this year. This dressing was the best of all my stuffings becasue of it's familiar and simple ingredients. Before placing in the casserole dish I kept seasoning with salt, pepper and poultry seasoning. I ended up putting much more seasoning in the dish than called for. The right amount of seasoning will make or brake this dish. Enjoy!

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redtulip

Home Town: Huntington Beach, California, USA

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Reviewed: Dec. 8, 2007

My first time making stuffing and it was a big hit!! TIP: Cut your bread into cubes before it hardens. I let my bread air our for a day. I wanted to make sure it wasnt too soggy. I used two loafs of fancy bread that walmart sells. One loaf of white and one of wheat. This gave it more texture and color. Lot's of people asked for the recipe. And it was so cheap to make. less than $10.00 to serve 20 people.

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angela

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Bread and Celery Stuffing

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