Reviewed: Nov. 26, 2009

This turned out great. Perfect moisture level. I dried my own bread using Wonder whole wheat white - one loaf and used fresh herbs since I had them on hand.

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Sheri O.

Cooking Level: Expert

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Reviewed: Nov. 26, 2009

We make this every holiday- rave reviews from my entire family!

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MamaPeep

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Reviewed: Nov. 25, 2009

Making this for thanksgiving, followed the recipe but I agree in adding extra chicken broth, it was very dry with the amount called for.

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Lindsay

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

My family has used this one for years and its always gone my wife gets mad hers gets left behind lol.It takes me home again

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cookmaster

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Reviewed: Nov. 18, 2009

This is the recipe my family has been using for generations. As far as the chicken stock goes, the amount to be used should be based on the consistency of your stuffing - it's a judgement call. Likely 2.5 cups won't be enough, plan on more. Regardless, you won't be disappointed. This is delicious.

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kkr316

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Reviewed: Oct. 19, 2009

Certainly the easiest I've ever made. And my family gobbled it up. I made as is but I added mushrooms to it because I love them in my stuffing. It baked up nicely with a bit of crunch around the edges and top which I like. I did not add any extra broth. The one thing I will not do next time I make it is add the melted butter. I didn't think it was needed and to me the taste of the butter was too overwhelming.

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Sep. 26, 2009

This is by far the absolute best stuffing I've ever had. I am not a huge fan of stuffing in general, but this turned out nice and moist. I did follow the suggestions of others, and added about a 1/2 c extra broth. Easy to put together as well. I did brown up the sausage first, and then drained off the fat. I put it back in the skillet with the onion and celery, and heated through til celery was soft and onion clear. I will definitely be making this again.

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araynady

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Holland, Michigan, USA

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Reviewed: May 16, 2009

Excellent recipe! This will be a Sunday-dinner standby around our house!

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Kathy A

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 31, 2009

This one's a keeper!

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StaciP123

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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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Kerrymemine

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Reviewed: Mar. 19, 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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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 11, 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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smaaster

Cooking Level: Intermediate

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Reviewed: Jan. 10, 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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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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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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misha

Cooking Level: Intermediate

Home Town: Stamford, Connecticut, USA

Living In: West Haven, Connecticut, USA

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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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momtotwo

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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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DATGIRL55

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Cordova, Tennessee, USA

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Reviewed: Dec. 23, 2008

Fantastic! Gone in one sitting!

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PEYTANSMOM

Cooking Level: Expert

Home Town: Morrill, Nebraska, USA

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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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dmaw234

Cooking Level: Intermediate

Home Town: Glen Burnie, Maryland, USA

Living In: Hanford, California, USA

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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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Melanie

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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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