Reviewed: Nov. 26, 2010

Made this in the crockpot and stuffed the bird with it for Thanksgiving this year. There wasn't a single drop left over. Note: I used fresh cranberries halved and all of the nuts that were called for as well as the full can of broth in the crock pot.

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Reviewer:

Kat

Cooking Level: Expert

Home Town: Hagerstown, Maryland, USA

Reviewed: Jan. 11, 2010

Absolute hit, used fresh whole cranberries instead of frozen. Turned out Great. Thanks for the idea.

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Reviewer:

Nick

Cooking Level: Professional

Home Town: Pentwater, Michigan, USA

Living In: Scottville, Michigan, USA

Reviewed: Dec. 25, 2007

I thought this recipe sounded interesting but was a bit disappointed in the end with both the flavor, which was not very distinctive (maybe needed more cranberries?), and the appearance, which was kind of pinkish-gray in color. I think I would prefer whole cranberries in my stuffing so that you could tell and taste what they were.

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Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Nov. 29, 2006

I've made this two years in a row and everyone goes absolutely crazy about it! People preferred to catered stuffing last year and over my mom's amazing age old traditional stuffing this year. Even my dad who doesn't like nuts or cranberries absolutely loved this stuffing. I made both years with a fresh loaf of multigrain bread - it's the move.

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