Reviewed: Dec. 6, 2007

This was fantastic! The only thing was that I did leave the bread out overnight to get it a little more stale, which I'm glad I did. Otherwise, I didn't change a thing. I got many compliments. Wonderful!

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MONKSRJ

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: Ranson, West Virginia, USA

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Reviewed: Dec. 4, 2007

Very good. I will be making this again.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Dec. 4, 2007

this stuffing is great. i added garlic into the celery and onions while i was sauteing them. it turned out good. but it just seems like something's missing. i'll have to keep trying! :)

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ILoveFooddd

Home Town: Kenai, Alaska, USA

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Reviewed: Dec. 3, 2007

Wasn't bad, mine had too much onion and I love onions. Next time I will use a smaller one.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 1, 2007

Perfect as is! As a vegetarian I substitute vegetable broth for the chicken broth. Wonderful!

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TBOGGS

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Reviewed: Nov. 29, 2007

Awesome!!! Used unsliced seasoned stuffing bread and canned seasoned chicken stock instead.

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Bill Payton

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

This is just like the stuffing from my childhood. I added a bit more broth (and I used veggie broth) though. It was very simple to make and delicious.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 28, 2007

This was my very first attempt at making home made stuffing. I'm giving it five stars because my very picky husband loved it and asked that I make it again in the future. Simple and easy to put together. A definite keeper!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Nov. 27, 2007

I made this Stuffing for my Thanksgiving dinner and it was the best stuffing I've ever had. I used French Bread and followed the rest of directions to a tee. The stuffing was still good for leftovers 2 days later. Throw away that box stuffing.

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dthieren

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Reviewed: Nov. 27, 2007

Tried a couple of different recipes this Thanksgiving. This one was the best! I added some sausage to it... great!

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MCANESTRINO

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Reviewed: Nov. 26, 2007

This was a very good stuffing with our Thanksgiving turkey. I added extra poultry seasoning as a personal preference.

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DTNYC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Yuba City, California, USA

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Reviewed: Nov. 25, 2007

I can't believe how much I loved this. I never made homemade stuffing and was so convinced it wouldn't come out good that I bought stovetop as a back-up. It was great. Next year I will double the recipe and use a loaf of wheat in addition. 2nd year: I doubled it but made it in two batches. one loaf white, one wheat. sauteed the onion celery and a granny smith apple per batch. 1st toasted the bread in the oven at 225. last added 1/2 package of craisins per batch. put the whole bit in the deep 9x13 . overnight in fridge, took out a few hours ahead and baked 40 min.

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michelle

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Reviewed: Nov. 25, 2007

I never need to get another stuffing recipe again. I did use a small carton of chicken stock and then the chicken broth as needed. Perfect.

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A. Moran

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Reviewed: Nov. 25, 2007

I made some adjustments so only started with 4 stars but it ends up great. I used whole wheat bread dried for a day. I added a little bit of chopped carrots and bell pepper to the celery mix. After cooking I added 2 beaten eggs and some sunflower seeds. I used 2 Tbspn of spices. For chicken broth I used a boullion cube and 8 oz water. Add slowly, stir and use it all. I baked for 30 min. in a pan covered with foil.

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susan

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Reviewed: Nov. 25, 2007

This was my first time making stuffing. This recipe was very easy, and it tasted great! My Czech family really liked it. The night before I made it, I set out 10 pieces of white sandwich bread on a tray so they could dry out. I cut them into small cubes the next morning and left them out for a couple hours until I was ready to prepare the dish, then followed the rest of the recipe exactly. It was really tasty- not too soggy and not too crunchy.

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Lauren N.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

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Reviewed: Nov. 24, 2007

Absolutely delicious, easier and cheaper than store-bought packaged stuffing!

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NRGUPTA

Cooking Level: Beginning

Home Town: Passaic, New Jersey, USA

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Reviewed: Nov. 24, 2007

this was the first time i made homemade stuffing im a stove top kinda girl! but hubby really wanted homemade so i gave it a shot. i let my bread sit over night(i used a loaf of italian bread) and it was just perfect by the time i was ready to cube it. i added thyme and sage like other reviews said to do, and i ended up using 2 cups of broth because it wasnt moist enough with one. i think next time i will use more broth because i still had some pieces that just didnt get enough moisture. i think i would add some more spices too. but overall the dish was pretty yummy and a lot easier to make then i was thinking it would be.

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daisycm

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Reviewed: Nov. 24, 2007

This was my first time ever making my own dressing/stuffing. Delicious! Bought the bread already dried and cubed at the Publix deli. Comes in a 1 lb bag for the holidays. Added 2 eggs beaten and a little less than 1/4 cup white vinegar to bind and give a an extra zing. That was suggested by my sister in law who makes her own dressing every year. I will use this basic begining and add to it as I get creative over the coming years. Thank you!

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allrecipefan

Cooking Level: Expert

Home Town: Winter Park, Florida, USA

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Reviewed: Nov. 24, 2007

Pretty good.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 23, 2007

This stuffing was a big hit at thanksgiving this year! I used whole wheat bread, because it was what we had. I also added some small black raisins and chopped pecans to half of the stuffing, and people really enjoyed that also.

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andrea

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: San Diego, California, USA

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Bread and Celery Stuffing

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