Reviewed: Dec. 9, 2011

This was fantastic! Probably the star of our Thanksgiving table. I did use a full 2 pounds of bread, but it wasn't just plain old bread - it was an artisan country white. I cubed and dried the bread overnight. Also, i added a full cup of chicken stock because it really was dry, plus dashes of rosemary, thyme, sage, extra salt and pepper on top of the poultry seasoning. I sort of wondered if the eggs were really necessary at that point, they just sort of settled on the bottom and cooked. They didn't distract, but i can't say they added anything either. Probably next time i won't use them since i added the stock. Still, even with all the changes, this is a wonderful recipe that will be making an appearance at our holiday table for many years to come! Thank you!

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Reviewer:

queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Nov. 15, 2011

Sounds very similar to my nona's recipe but I notice the directions say to cook it in its own pan and I wonder, has anyone cooked it in the bird?

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Reviewed: Dec. 26, 2010

I made this on Christmas; everyone loved it but myself, the one who made it, HATED it which is why I only give it 3 stars. Here's some hints: use 1 1pound loaf of bread, any more and it will be way too dry. Grease the baking dish before putting in ingredients. Add more than just onions as it tends to be bland. Under cook your chestnuts, overcook them and they turn out mushy. Use 1/3 cup of milk, more than just 1/4 cup, otherwise it won't be moist enough.

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BCWIFE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Dec. 26, 2010

My first attempt at stuffing, and it was a awesome! After stuffing the turkey with it, I realized I'd forgotten the eggs and milk step. Had more stuffing that the 18lb turkey could take, so baked the remainder. Both came out delicious, with the stuffed being more moist and the baked more firm but not dry. One problem I did have was that many of the chestnuts were moldy and/or black, so actually ended up with less than the recipe called for. Next time, I'll buy more nuts.

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Mary

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Reviewed: Dec. 26, 2010

this was just wonderful, I had the family all over yesterday for Christmas, everyone commented on this wonderful stuffing, but I made slight changes, I added one loaf NOT 2, and added 4 eggs with 1/2 cup of milk. it was rich and elegant. Im turning 25 next month, and this was the first Christmas dinner I cook, im defiantly gona make this stuffing every Christmas, it made4 my evening last night, so thank you.

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misslondon

Reviewed: Nov. 23, 2010

Only used 1 loaf of bread. Added 1 tsp. of each: marjoram, rosemary, thyme and sage.

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GPOSBORN

Reviewed: Nov. 27, 2009

Yummy! I added fresh sage and rosemary as well as celery and roasted my chestnuts on the fire, I also used butter instead of margerine. It was just perfect! I will make this every year! Mmm...

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Cona

Cooking Level: Expert

Home Town: Mooresville, Indiana, USA

Reviewed: Nov. 29, 2008

Tasted fine, I did use only one loaf of bread. It was DRY, even with some added turkey drippings. I would add a can broth to it next time.

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JEANNETTE2121

Cooking Level: Expert

Reviewed: Dec. 27, 2007

I'm giving this 4 stars because I think the reason I didn't care for it was my own fault. I used only 1 loaf and margarine instead of butter, and it was really greasy (definitely not dry!). The chestnuts were a pain in the butt but they were tasty, and I added golden raisins (I like a lot of "stuff" in my stuffing). I will definitely try again with real butter, and I may add more raisins or cranberries.

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Mrs C

Reviewed: Dec. 25, 2007

This was tasty, but I think there should be more chestnuts in it, I did take the other reviewers advice and half the amount of bread and I added half a small tin of water chestnuts that I had leftover but it still needed more. It's a good starting point though. Thank you

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