recipe reviews for:

Celery Stuffing

“The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!”

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Reviewed: Nov. 27, 2008

Great dressing

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Kimberly

	Cooking Level: Intermediate Home Town: Mattoon, Illinois, USA
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Reviewed: Apr. 11, 2008

Use 1/2 TEASPOON salt.

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BEMYKODI

	Cooking Level: Intermediate Living In: Saint Johns, Michigan, USA
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Reviewed: Dec. 3, 2007

Absolutely no need for that much broth! I used this recipe almost as is: I used about two-three tablespoons of broth to wet the bread mixture, while fishing out all the good chunky stuff. :) The turkey gives the stuffing enough moisture without the extra broth in my opinion. I make the turkey in a bag and it all turned out perfectly!

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Sarah

	Cooking Level: Intermediate Home Town: Maumee, Ohio, USA Living In: Hood River, Oregon, USA
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Reviewed: Nov. 23, 2007

I was looking for a different version of this recipe and made a few alterations to the ingredients and it turned out great. · 2 cups chopped celery · 3 cups chicken broth, divided · 1 cup chopped onion · 1 Tablespoon minced garlic · 1/2 cup butter · (2) 6oz boxed chicken flavor stuffing mix · 3 eggs, beaten · 1 tablespoon salt · 1 teaspoon ground black pepper I just baked mine in a 9 x 13 pan as directed and added the extra cup of chicken broth with a baster 30 mins into baking.

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Danielle Owen

	Cooking Level: Intermediate Home Town: Bixby, Oklahoma, USA Living In: Tulsa, Oklahoma, USA
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Reviewed: May 29, 2007

Exactly what I was looking for! Tastes just like what Grandma makes except that this is an actual recipe, whereas Grandma adds a "little of this and a pinch of that" :) I'll be making this again!

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MANDILYN66

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Mannheim, Baden-Württemberg, Germany
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Reviewed: Apr. 9, 2007

This recipe was a big hit! I made it for Easter dinner and it complimented my ham very well. I changed the serving size to 8 and I also used rubbed sage in addition to ground sage and added in marjoram and thyme for more flavor. I used 1 can of chicken broth and baked it a little longer so the top would be crispy. It was delicious!

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Joni

	Cooking Level: Expert Living In: Tampa, Florida, USA
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Reviewed: Apr. 2, 2007

This is like my mom used to make. Definitely a keeper. Thanks for sharing.

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IBTOUGH

	Cooking Level: Expert Living In: Corona, California, USA
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Reviewed: Nov. 28, 2006

yum, what a nice poultry stuffing. i added both the thyme & marjoram for added flavor plus sauteed a tiny bit of finely chopped carrot for color. i also had success in scaling this recipe down to 8 servings. went well with the delicious "easy herb roasted turkey" also on this website. thanks jerri!

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LESLIE30

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Nov. 23, 2006

Only needed 2 cups of broth. Didn't add salt (due to dietary needs) or sage (didnt have it)... and it was still delicous. I should've let it brown a little bit longer just to add a little more taste.

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Monica


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Reviewed: Jan. 16, 2006

This recipe is easy and tastes great. I added extra seasonings because my family is in love with Mrs. Dash and it worked wonderfully.

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a.ledesma

	Cooking Level: Beginning Home Town: Anchorage, Alaska, USA Living In: Russell, New York, USA
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Reviewed: Nov. 25, 2005

Good basic recipe.I used Italian seasoning (3/4 teaspoon) it has all 3 ingredients. No measurement for the Marjoram.Turned out quite well, no leftovers.Thanks.

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BE-O-BE

	Cooking Level: Expert Home Town: Campbell, Ohio, USA
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Reviewed: Nov. 20, 2005

This is the same recipe my Mother used for over Fifty years and is my family's favorite!

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Mark Hry...


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Reviewed: Jan. 1, 2005

I would give this 4.75 stars if I could. I accidentally added 1 tablespoon of fresh pepper, instead of 1 teaspoon. I also added all 3 cups of chicken bouillon. Next time I will use less salt, the buillion was salty enough as is. Wonderful recipe and I love that it doesn't have any sausage meat. This will definately become my standard stuffing recipe!

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Lece

	Cooking Level: Expert Home Town: Calgary, Alberta, Canada Living In: Stockholm, Stockholms, Sweden
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Reviewed: Jan. 5, 2004

Very good. Moist and flavorful without being overpowering. Got many good comments from the family. The amount is generous and it expanded in the turkey quite a bit!

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Nov. 26, 2003

I made this recipe a few years ago and have been requested to make that "really good" dressing every year since.

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ISANTITIGRESS


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Reviewed: Oct. 9, 2003

It was good but I used red wine instead of chicken broth, also, added chopped apples. Came out great and in a festive purple color!

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JANIENNE


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