The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 18, 2009
Excellent recipe! This will be a Sunday-dinner standby around our house!
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 14, 2009
This tastes just like the stuffing my mom and grandmother make at Thanksgiving. It has become a staple at my in-laws Thanksgiving now that i have found the recipe. I love this stuff. I use sage sausage and sage bread crumbs if I can find them.
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Cooking Level: Intermediate

Home Town: Iron Mountain, Michigan, USA
Living In: Holly Springs, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 1, 2009
This one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Mar. 23, 2009
My mom used to make it this way, and so do I. I love it. I use my giblets from the turkey and put that in the chicken broth and boil it with my onions and celery. Also make a huge amount, and freeze smaller dinner sized portions to have when I bake chicken or pork chops,thru the winter months. I freeze it not cooked.
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Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 20, 2009
Made this for my first Thanksgiving. I followed the directions precisely. The flavor was there but it was too salty and wet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 16, 2009
My new favorite stuffing recipe. Made for BIG family Christmas dinner. You will definitely want more broth or it will be dry. FANTASTIC!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 12, 2009
This was a wonderful recipe. It was kind of like the Cranberry, Sausage and Apple Stuffing but without the cranberry or apples! :) I loved the Cranberry, Sausage and Apple Stuffing but others did not like the non-traditional sweet/tart additions. This one was much more popular with the masses. I was afraid it was not going to turn out okay (because it was soggy before it sat for a while) but I added some crumbled, toasted bread and it thickened right up.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Peoria, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 30, 2008
I am not a "meat in the stuffing" kinda girl, but I wasn't cooking only for me so I decided to try this recipe. It was good for those who like it, but I'm still just a plain old cornbread stuffing girl.
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Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA
Living In: West Haven, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 26, 2008
I loved the flavor of this and will make again, however I found that it needed more broth. Luckily it was rectified with gravy from the Turkey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 24, 2008
Fanatastic stuffing! I would follow the directions exactly. When I made it for the first time on Thanksgiving, I took others advice and added extra broth and it was a bit on the wet side. I am making it again for Christmas tomorrow and will not add any extra broth, it is perfect as is. Actually this recipe is also on the back of the bag of the Pepperidge Farm stuffing. Only difference is that it states 1 cup of onion instead of 1 large onion, and 1 cup celery instead of 3 stalks. And cubed stuffing comes in a 14 oz. bag, homestyle comes in a 16 oz. bag so just use the whole 16 oz. bag if you get the homestyle kind. On Thansgiving I doubled the recipe and used 1 bag of each, cubed and homestyle, it was great!
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Cooking Level: Intermediate

Living In: Cordova, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 23, 2008
Fantastic! Gone in one sitting!
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Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 21, 2008
I made this stuffing for Thanksgiving and it turned out great. I did not change the recipe at all - and everyone was very pleased with the result. I will definitely make this again next year.
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Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA
Living In: Hanford, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2008
This recipe is awesome! I made it for Thanksgiving dinner and everyone loved it! Easy too! I would recommend it at any meal serving stuffing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 10, 2008
I made this to go with our leftover turkey. I used Premio hot italian sausage because it's what I had. It came out quite well although it did stick to the bottom of the pan.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 3, 2008
This was very simple and very good. Had it for Turkey day, much better than the boxed stuff!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
This was delicious! I made changes based on what others said. I added about 1/2 cup more of broth. I uncovered it for the last 10 minutes to brown and crisp the top. I also added salt, pepper,and garlic powder. I ran out of poultry seasoning, so instead I used a combination of savory, thyme, black pepper, rosemary, and marjoram. I used less celery, but added apple. It turned out great! Definitely making it again next year. Don't forget to grease the dish first!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
Hmmmm.... I'm not sure if I like this or not. Made this to go with tonight's "after Thanksgiving" dinner that I prepared for my bf, parents and myself. I like very savory dressings/stuffings (and sometimes a little sweet - i.e. cornbread, cranberries, apples, etc.). Because my family doesn't like "sweet" dressings, but LOVES sausage (and I do too!), I decided on this recipe. I found this to be a bit bland (compared to my usual dressing). Per other reviewer's suggestions, I added about 3 1/2 to 3 3/4 cups chicken broth to moisten as I was afraid that 2 1/2 cups would produce a dry dressing (which I/my family don't like). I think 3 cups of liquid would have been about right. Some parts of the dressing were mushy and almost too saturated (yuck!). I would have made my cornbread dressing this year, but I've always wanted to try a sausage one. I think I'll go back to my cornbread dressing (and add more broth to overcome its dry texture or add some sausage to liven it up a bit). Thanks anyways!
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Cooking Level: Expert

Home Town: De Soto, Missouri, USA
Living In: Elgin, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
Absolutely the best sausage stuffing I have ever tasted! Note--added 1/2 package of bacon & bacon drippings.
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Cooking Level: Intermediate

Home Town: Lindenhurst, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
Turned out perfect for Thanksgiving. Just the recipe I've been searching for every year and now I've finally got it. I cooked a box of long grain and wild rice and stirred that in when adding the sausage. Perfect!
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Cooking Level: Expert

Home Town: Fallston, Maryland, USA
Living In: Edgewood, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
Nice stuffing recipe! Thanks so much! I made it for Thanksgiving 2008. I used Jimmy Dean Sage Sausage, and Sage Flavored package of stuffing cubes. I did add some sauteed mushrooms. I did make this the morning of, and I used a 10 x 15 pan to prevent mushiness. After it was done baking I kept it warm in a crock pot until we were ready to eat. I found the moisture content to be just right. A big plus was that it was soooo easy to prepare! It went into the oven with the Awesome and Easy Creamy Corn Casserole while the turkey was resting, and being carved.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Brighton, Illinois, USA

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