Reviewed: Dec. 29, 2011

This could have been a 5-star recipe for me if it wasn't so incredibly spicy! Don't get me wrong - I like flavor as much as the next gal, but after looking at the recipe I cut the Tabasco and cayenne by half and it was STILL too hot for my family. This recipe also makes a LOT of stuffing! I had a fair amount of difficulty stirring it all up in even my biggest fry pan. You might wanna go for a big soup pot instead. Anyway, I wound up stirring/storing it in an 8x13 baking dish, and it filled that to the brim. I'm definitely making this recipe again - it WAS delicious, I'm just going to modify the spices a bit, and maybe cut the recipe by half.

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Reviewer:

Ramerra

Cooking Level: Beginning

Home Town: Merrick, New York, USA

Living In: Saint Francis, Wisconsin, USA

Reviewed: Dec. 23, 2011

By far the best stuffing I've ever made Will definitely make again using a less evaporated milk, eggs and stock to get the consistency I like.

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Reviewer:

senci

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Cooking Level: Beginning

Home Town: Queens, New York, USA

Reviewed: Dec. 22, 2011

Delicious! I'll be using it from now on!

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Reviewer:

DamselflyWMD

Reviewed: Nov. 25, 2011

This recipe is a bit of work, but worth it. I made only half a recipe. I baked the cornbread (in an 8-inch square pan), mixed the spices together, and chopped the veggies the day before, which saved a lot of time on Thanksgiving. I used less cayenne pepper and didn't add the tabasco sauce or green chile pepper, and it was spicy enough. I didn't stuff my turkey. I baked it in a greased 9x13-inch pan uncovered for 1 hour at 350 degrees, stirring halfway through. (I like my stuffing dry and a bit crunchy.) Very tasty and even better served with gravy on top.

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

This recipe is now one of my thanksgiving meal staples. Deliciously spicy!

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Reviewer:

Chinadoll_82

Cooking Level: Intermediate

Home Town: Rustenburg, North-West, South Africa

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 23, 2011

Yum!!! I made it as instructed. I would like to try some turkey, duck or sausage in it next time.

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Reviewer:

fjasmint

Reviewed: Mar. 6, 2011

Made this for a party, served with other cajun/creole food and got wonderful reviews... nothing left! This was awesome stuffing.. thanks for the recipe!

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Reviewer:

nica36

Cooking Level: Expert

Reviewed: Feb. 4, 2011

This is excellent for a change from traditional stuffing. I probably won't make any other stuffing from now on. I used the serving converter to make 8 servings and it still came out great. Didn't use it to stuff the turkey, but baked it in a 9 X 13 baking dish instead. Came out great as a side dish.

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Reviewer:

Vickie Boozer

Reviewed: Jan. 22, 2011

reduced the number of eggs and turned out dry (my fault). Flavor was really good though!

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Reviewer:

seasonedhandatl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 8, 2010

This stuffing was really good. I made it the same as what the recipe called for and it was delicious. Full of spices, I was expecting it to be very spicy, but it wasn't. Thanks for the recipe. I will definitely be using it again.

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