Reviewed: Nov. 15, 2009

This was really good. I even used lighter pork sausage and it was still delicious. The sausage makes it really salty, so I didn't add any salt and was glad I didn't. I cooked the sausage and vegetables in the morning then stuck them in the fridge, and just microwaved them for about 30 seconds before adding to the stuffing that night. This was great stuffed inside a chicken and by itself.

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angela

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Reviewed: Nov. 10, 2009

This recipe is close to the one I have been making for some 40 some years. I cook the celery, onions, and add mushrooms when cooking the sausage. I use hot sausage. It adds just the right flavor, not spicey at all. I also add the spices to the cornbread mix and then cook it. I use double the chicken broth. My family asks for the stuffing every year. It has become a family tradition and is being passed down to the coming generations.

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TOOBADSOSAD

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Reviewed: Feb. 15, 2009

not what I had hoped it would be.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 12, 2009

Very surprising flavor and easy to make. It is important to remember that the purpose of stuffing is to enhance a meal, not to be the focal point. One note of caution: If you're idea of stuffing (both in taste and ease of making) is of the synthetic variety, a la "Stove Top)," this recipe isn't for you.

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A Man, A Can, A Plan

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Reviewed: Jan. 4, 2009

Made this for Christmas. As a tip, I used chicken broth instead of vegetable broth and everyone loved it. I also made it in a 9" x 13" cake pan, because that is what I had at the time. It worked fine. Used sage sausage as others suggested and then eliminated the sage. Worked perfectly. Stuffing can dry out easily though if left to keep warm. When warming, drizzle a little extra broth over top and cover. This is the third stuffing I have made, looking for the perfect one and I must say that the other two that I made were much more complicated and this one is the best. My search is over.

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teachertmb

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Jan. 1, 2009

Everyone enjoyed it. Pretty simple to make.

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MORAGLAND

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Mineo, Sicilia, Italy

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Reviewed: Dec. 24, 2008

So Good!!! I took the advise of someone, and used the sage sausage, and omitted the sage. I also didn't bother making the cornbread...I just used the boxed dry bread. You've got to try this recipe!

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DORIMONTOYA

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Reviewed: Dec. 19, 2008

My husband loves this recipe and now my office does too. I made it for an office pot luck and it was the belle of the ball! LOL

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Adamma

Cooking Level: Beginning

Home Town: Clyde, New York, USA

Living In: Beaufort, South Carolina, USA

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Reviewed: Dec. 16, 2008

I made a half recipe to test it before taking it to our Thanksgiving Dinner. We loved it! I always make a 9x13 pan of stuffing for Thanksgiving and usually bring home at least half of that. This year I wanted something different from the stuffing we've had every year for the last 42 years! This year was different...I made a 9x13 pan of this recipe and only had 1 small serving left. We nibbled on that while doing the dishes. This is a keeper in our family and will probably be made for the next 42 years LOL.

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Jeanna

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

fantastic!! very very good

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nick g

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Reviewed: Dec. 5, 2008

I will never go back to regular stuffing again! I used chicken broth, and used minced garlic in place of the powder... Other than that, this recipe is perfect, Everyone loved it!

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ZenBaker

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

I, too, followed the recipe exactly and this was horrible. It was SO dry, it literally crumbled. Maybe if you used 2 full cans of vegetable broth...not going to waist my time trying this again.

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BETH

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Reviewed: Dec. 1, 2008

My mother makes the best cornbread stuffing and now I make the second best. My husband I were going camping for Thanksgiving and we pre-make our items to heat over the fire pit. We make this recipe and place it in an aluminum pan. It was great. We kept going back for more and were sad it was gone. Has a great flavor! For those who gave it bad reviews - I don't know what you are talking about. We loved it!

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freckles527

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Reviewed: Nov. 30, 2008

I generally do the box stuffing for Thanksgiving to save me some time. I thought i would give this recipe a try. It was truly worth it especially the second day (which as a left over was completely finished off)! I even made it again later in the week cuz I had a craving. I made a few changes though taking a few other reviewers suggestions. As far as prep is concerned I baked the dry incredients into the the cornbread and cooked the onion and celery with the sausage using a bit more butter. I also placed the dish in the broiler for the last 5 minutes to crisp the top. As far as ingredients I used sweet turkey sausage, used 1/2 teaspoon of pepper because I like more of a kick and used turkey broth instead of vegetable. I highly suggest this, with the changes it still doesn't take as long as one might think...

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mattfraziner100

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Reviewed: Nov. 29, 2008

This was just ok for me, it seemed a little bland like there was something missing. I will continue to search for better

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Thornwood Mom

Cooking Level: Intermediate

Home Town: Thornwood, New York, USA

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Reviewed: Nov. 28, 2008

I made this for the first time last Thanksgiving and it did not turn out well. I really wanted it to be good and tried it again this year. Same reults. Good flavor but too dry and crumbly.

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iheartmyoven

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Reviewed: Nov. 12, 2008

This is really good and easy but be sure to use garlic POWDER not garlic salt! Also, I didn't use quite so much because garlic isn't really a "stuffing flavor" to me.

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recipe collector

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Reviewed: Oct. 23, 2008

This is pretty good. I gave some to my husband and he said he liked it. I then about two minutes later walked in on him standing over the stove eating it out of the casserole dish. He had this big smile on his face. I will deffinitly be making this again.

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Maggie C.

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Oct. 13, 2008

Made this today for Thanksgiving, wanted to try something different and boy oh boy am I glad I found this recipe. The only thing I would do differently is add more sausage to it, my family found there wasn't enough but thats a personal preference. I also made the cornbread from scratch the same day that we used it and I didn't find that you had to make it a day ahead like the recipe says to do, don't really know if it would make a difference or not Revised: Made this again for Christmas but we added an extra 1/2 pound of pork sausage and it was perfect. this will be the stuffing recipe now everytime we have turkey

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2008

This is my go to stuffing mix. I have always used dressed up'd boxed stuffing until I finally found this receipe worth taking the time to make. I skip the sage and thyme because I don't normally keep either in my spice rack and it doesn't lack in flavor at all. I'm sure it would be even better with it!

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