Reviewed: Nov. 10, 2007

I've tried a different recipe every year, but this one is worth repeating. Definitely add you own favorite ingredients. I only have one oven, so I cooked some ahead in the crockpot and the rest in the oven after I removed the turkey. I liked the crockpot batch better.

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Reviewer:

luv2eat:)

Home Town: Santa Rosa, California, USA

Living In: Fremont, California, USA

Reviewed: Nov. 30, 2006

I was really disappointed by this recipe, my husband told me 5 cups of bread crumbs were way to much, I should have listened to him because this was to bready, I even added more broth, all I tasted was the bread crumbs. It was alteast edible though so I gave it 3 starts

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Reviewer:

bcastellano

Cooking Level: Expert

Home Town: Dade City, Florida, USA

Living In: Moneta, Virginia, USA

Reviewed: Nov. 26, 2006

This stuffing came out so well! My only suggestion would be to use a savory or spicy sausage. I used a brown sugar turkey sausage, and the sweetness overpowered the dish. In the future, I would make this with a nice spicy sausage to complement the sweetness of the cornbread. Overall, a great recipe!

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Reviewer:

ShahnazKelleher

Reviewed: Nov. 24, 2006

This is the bare-bones version of cornbread stuffing. I punched it up with dried cranberries (pre-soaked in some oj to plump) and grannysmith apples. and made cayenne cornbread for the kick. Still, this recipe works!

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Reviewer:

Gracie Jean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Manhattan, New York, USA

Reviewed: Nov. 23, 2006

After some changes, this stuffing turned out alright. I have to say, I really think the 5 cups of bread crumbs is a misprint. I only put two cups of crumbs and about half a cup extra of chicken broth and it came out fine. Unless you like really dry stuffing, i wouldn't recommend this recipe.

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Reviewer:

BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

Reviewed: Nov. 22, 2006

My son and I love this stuffing at Thanksgiving! I'd love to make it more often, but my wife isn't a sausage person.

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Reviewer:

phillaube

Reviewed: Nov. 22, 2006

I want to say, I love to cook, and followed the recipe, adding some ideas from others. I put in some dried cranberries, as well as let the onion, celery & sausage sit in the fridge before mixing with other ingredients. I still found it to be dry and lifeless. At the least, add more chicken broth. Once I cooked mine, I placed more over it and will use it to reheat in the morning. I will say that to do this right, I think a dried chorizo sausage (think Whole Foods, not Kroger!) and maybe some poblano peppers to zest it up. It would be in need of gourmet ingredients, otherwise, it is on the bland side. It just is missing some kick and I can't quite place it. I am a vegetarian cook, so I am used to spices, but I just can't nail what is missing, other than trying this with higher end ingredients. Hope this helps. I think the recipe is a good one, just needs gourmet tweaking.

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