Reviewed: Nov. 30, 2008

Let me start with we are vegetarians. So I used this as just a base stuffing recipe. It was so good. I left out the meat and used veggie broth. I baked it in a pan and it was perfect yum!

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

this was a very flavorful option for stuffing made straight in the oven. My family has a wide variety of dietary preferences so I substituted spicy chicken sausage from Trader Joe's for the Italian pork sausage and got rave reviews. It smelled and looked fabulous and the smokiness and kick of the sausage contrasted beautifully with the sweet/tart of the apple and cranberry. I chose to make it with corn bread and will do this again next year.

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elisaveth

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Nov. 28, 2008

This Thanksgiving, I wanted to make all the classic foods but a little different than usual. This stuffing sounded really good and the reviews were overwhelmingly positive, so I chose it. I made it exactly as the recipes indicated and it was easy and delicious. All the dinner guests enjoyed it and half the stuffing was ate before the end of the evening, which is pretty good considering I increased the servings to 24. The only thing I might do next time is increase the sausage and decrease the cranberries (the tart/sweet flavor was the only thing some guests did not care for). Other than that, it was PERFECT and a really nice change from the standard Stovetop variety.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Nov. 28, 2008

This has become my "go to" stuffing recipe. It was a hit at thanksgiving yesterday! I added 1/2 cup of walnuts and started with a box of cornbread stovetop because i was pressed for time. Before this recipe I was NEVER a fan of "box" stuffing this makes thanksgiving :)

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RBC

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Reviewed: Nov. 28, 2008

I used this recipe this year for the my first time roasting a traditional turkey since we normally deep fry. It was awesome and everyone loved it. I added extra chicken broth to the part that was left after I stuffed my turkey. Thanks for a great recipe!

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Carolannwoo

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Reviewed: Nov. 27, 2008

Delicious! I have never made stuffing and never liked stuffing until today. I made this recipe exactly as is and it was fabulous! Everyone commented on how delicious it smelled and then how wonderful it tasted. I used mild turkey sausage, granny smith apples, leeks, and celery along with the spices. It was easy and so good! One thing - I did not use it to stuff a turkey so there was A LOT of stuffing! Possibly a good idea to scale down the amount if not stuffing a turkey with it too. Thanks for the great recipe!

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LYLIJOKI

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 24, 2008

OH MY GOD! I THOUGHT I HAD DIED AND GONE TO HEAVEN! :-) I wanted to try a new stuffing recipe for Thanksgiving this year and I searched of course allrecipes.com and I came across this one. I was not to sure about it calling for apples and pork etc. so I cut the recipe in half today and made it exactley they way the recipe called for so that I could see if it would be worth making for Thanksgiving.! WOW! I am so happy I gave it a try. I love it and I am sure my guests will also, If you are thinking of trying this recipe please do you will not be disappointed. Thanks so much for this wonderful recipe and it is now going to be the only stuffing I make :-)

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Sherry, H

Cooking Level: Intermediate

Home Town: Pembroke, New Hampshire, USA

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Reviewed: Nov. 1, 2008

I used this recipe for Thanksgiving this year and it was a huge hit! Everyone took seconds. Very moist and wonderful flavours!! Thank you!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 6, 2008

Super, super, super! This stuffing was excellent. I followed the recipe exactly, except I reduced it to 4 servings instead of 12. This is a keeper!Oh, and I used wheat bread, and couldn't tell the difference!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Reviewed: Feb. 26, 2008

This is the best stuffing recipe! I use it every year and get rave reviews. Also good with sage sausage.

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Jodi from SoCo

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Reviewed: Feb. 24, 2008

I made this to go with our Christmas duck because I thought a sweet stuffing with some tang would go well with the flavor of the duck, plus I wanted to try something new. This was a very tasty stuffing that complimented the duck quite nicely but in the end the family still prefered my savory wild rice & mushroom stuffing over this one (old habits die hard). This would also go really well with a pork loin roast or pork chops (we don't eat pork anymore but those of you who do should give it a try).

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RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

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Reviewed: Feb. 23, 2008

I have to share what I did! I watched the Pillsury cook-off and the winner was chicken and stuffing. But here's the twist. The stuffing replaced bread crumbs with waffle crumbs! So I decided to go for it. I used this stuffing recipe but instead of the bread crumbs, I used waffles. I just bought frozen waffles, laid them out on the cookie sheet and baked them until they were crispy. Then I broke them up into crumbs and used the same quantity as you would the bread crumbs. It was so good!!!!!!!!! Everyone should try it! I wasn't sure how it would turn out but it was worth the risk!

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Linda

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Reviewed: Dec. 30, 2007

Very different from the traditional, but great. I was afraid the apples would make the recipe strange, but I was wrong. I will make this recipe again!

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RAFIKI4

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Reviewed: Dec. 29, 2007

I made this for a bunch of people, even though I don't like stuffing myself. I substituted onions for leeks and left out the celery. I liked the colorful look of the finished product, and my eaters said it was a moist stuffing even without extra broth. Do not serve if you like a drier stuffing.

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CRIMSONANDCLOVER

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 26, 2007

This was the best! There are several in my family that do not like stuffing but tasted this when I said it was a new recipe - everyone - including that non stuffing eaters loved it!

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K-G

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Reviewed: Dec. 14, 2007

I enjoyed this recipe very much. Although my husband wasn't a fan of it, he found it to be too sweet with the cranberries. Next time Ill omit them.

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Tina

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bristol, Texas, USA

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Reviewed: Dec. 10, 2007

I baked a traditional stuffing in the bird, and made this separate thinking only the adventurous would give it a try. The men in my family don't care for fruit in their meals. I couldn't believe when they all tried it and took more. The only change I made was hot italian sausage to give it edge.

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NicoleH

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 28, 2007

I served this at two Thanksgiving dinners and both crowds loved it. The only changes I made (because it was quicker)were using boxed cornbread stuffing instead of white bread cubes, I used a mixture of green and white onions instead of leeks and used one red, green and yellow apple with peels on. My husband really liked the sausage in the stuffing and I'm not a sausage lover but enjoyed it as well. I'll be serving it again.

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M. Kenny

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Reviewed: Nov. 22, 2007

I combined this with the maple turkey recipe as recommended and absolutely loved it. This was awesome. I couldn't believe how tasty it was. I added a bit more cranberries and chopped pecans. I also used pepperidge farm cubed bread crumbs. Tasted great. I added extra chicken broth and apple juice as needed--but the recipe was truly execeptional on its own.

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CHERINHALL

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Kingwood, Texas, USA

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Reviewed: Nov. 15, 2007

All the family and friends at the table loved this recipe last year! I did sub onions for leek and pork sausage for the Italian...added a little extra cranberries too. The big change I did was to bake it in a pumpkin! Bake until a fork can easily pearce the pumpkin meat. I've already had requests to repeat the stuffed pumpkin this year. Prepare pumpkin like you would for a carved jack-o-lantern but without the face. Stuff..then cover with pumpkin lid. A piece of foil covering the top keeps the lid from getting too brown. Makes a nice presentation at the table too.

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