Reviewed: Jan. 25, 2012

Made this for a Vegetarian Thanksgiving for my family! Made my own bread, nixed the onions and celery, substituted veggie broth for the chicken, and added dried cranberries. An excellent base recipe!

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Reviewer:

Jenadee

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Nov. 26, 2011

This stuffing won good reviews at our Thanksgiving table. I used quite a bit more celery and upped the quantity of herbs. I did use a dense, crusty Italian bread, which worked just great. I'd never taken the extra step of toasting the bread. For me the recipe resulted in a lighter, airy version of stuffing than was classic at my childhood home. Next time I might use a bit more liquid. For more even distribution of the seasonings, I added them to the sauteed veggies before mixing them with the bread.

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Nanita

Reviewed: Nov. 25, 2011

Excellent! I doubled the celery and herbs, and it was perfect!

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cookiebookie

Reviewed: Nov. 25, 2011

This was great - tasted just like my grandma's recipe. I did add a little garlic to the recipe and I did not toast the bread (I forgot!), but I did dry the bread out. Very yummy - everyone loved it!

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Susiespin

Reviewed: Nov. 24, 2011

This was excellent! Although I did change some things according to my family's preferences. First I cubed my French bread and let it sit for several hours, didnt toast it. I used about 5-6 stalks of celery and 3 small onions. I used a little over 1/4 cup fresh parsley, about 2 T fresh finely chopped thyme and 1 1/2 tsp fresh minced rosemary. I also used about a T of dried sage, 2 cups turkey stock (from boiling the turkey neck and giblets) and ended up using 1 1/2 - 2 cups additional chicken broth. We really like our dressing with lots of herb flavor and the extra liquid made it moist without being mushy. Ths was the best thing on the Thanksgiving table this year! Thanks for sharing.

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*~dawn~*

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Nov. 17, 2011

Hands down the one and only stuffing (dressing) I will eat with turkey. Sausage and cornbread make a mockery of the divine stuffing I had growing up. (The very most I might add to this one is button mushrooms.) I also like the idea of almost toasting the bread hunks before mixing. The way we made stuffing in my (very large) family was to break day-old bread into chunks and put them in a big doubled brown grocery bag. Poultry spice was added to the sauteeing onions and celery. Then we'd just pour the whole mess into the bags with the bread, then knead with our hands to work it through. It was heavenly every time.

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Anne WDC

Reviewed: Oct. 9, 2011

This was good! I used crutons/bread cubes because I was lazy to use the real french loaf. It worked well but I will probably use the bread next time. I made one batch and then split it, one using veggie stock and then 1 using chicken (so vegetarians could eat it). It was pretty good. I had never made stuffing before so I was impressed.

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carla

Reviewed: Sep. 20, 2011

Yummy! Would have been better with a little more celery but other than that it was perfect for my family!

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Staci720

Cooking Level: Intermediate

Home Town: Yates Center, Kansas, USA

Living In: Chanute, Kansas, USA

Reviewed: Jan. 9, 2011

I use this every year.

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BRIANNA170

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 30, 2010

I made this recipe for Thanksgiving without first trying it and my mother-in-law said it as "perfection" and I have to say I agree (I'm usually more of a cornbread dressing kinda girl). It was so delicious I'm making it again tonight to serve with a chicken I'm roasting. When I made this recipe the first time I used fresh herbs and increased to 1 TBL or so, but tonight I'm going to use the dried herbs and I'm sure the results will be just as delicious.

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