Reviewed: Nov. 27, 2009

I completely didn't follow the exact amounts above, as I was rushing to get my bird in the oven yesterday...but used this recipe as a basis for my stuffing and it turned out really yummy! (And I don't even like stuffing!) The flavors here meld so well, that even if you adjust things slightly (I did swap 1/2 cup oj for the liqueur) it will still turn out great. I didn't use raisins due to a guest's preference, but next time I think I might try dried cranberries? Thanks for the recipe!

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megela

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Reviewed: Nov. 26, 2009

This was excellent! I used another reviewer's idea and used Amaretto (drained the extra liquid and added no more) and omitted the nuts. Everyone loved it! I might not add quite so much sausage next time as my family is not crazy about spicy, but it definitely needs spicy Italian sausage. I made this last night, par baked, and baked again today after stirring again. SO GOOD! I'm going to make again for Christmas. This time though, I don't think I will use the added butter, just the broth. It really does not need the extra calories, just a bit more broth perhaps. I will let you know :)

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Patti Barrett

Cooking Level: Intermediate

Home Town: Calumet City, Illinois, USA

Living In: Fox Lake, Illinois, USA

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Reviewed: Nov. 26, 2009

I am not a cook and this came out awesome. My wife wont blow sunshine my way if my dish is lacking, she thought the stuffing was amazing. This recipe comes out awesome, i didn't tweak a thing. thanks for making me look like an Iron Chef!

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Razzlesnaz

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Reviewed: Nov. 17, 2009

Used Craisins and added oysters. TO DIE FOR! You'll never want to taste another Dressing because it will NOT be as delicious as this!!!

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Mismadison

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Reviewed: Feb. 11, 2009

I made this recipe for a wedding of 200 people. I got nothing but praise for this dish. It was outstanding. For people who didn't even care for stuffing, they loved this one. It is the ONLY stuffing I'll EVER make from now on. I even had to make copies to pass out because it was SOOOO good.

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beejee

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Placerville, California, USA

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Reviewed: Dec. 20, 2008

I thought this recipe included to much liquid. However, I followed the recipe to the letter and everyone including the grandchildren said that this was the best stuffing they ever had. My wife told me that this is now a family traditional stuffing. The stuffing was fantastic, however next time I will need to double the recipe to keep up with demand.

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cwlorentz

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Reviewed: Nov. 24, 2008

This recipe has been a staple for our Thanksgiving meal every year since before I was born. I now make it for my family. My mother never used any alcohol or orange and it is wonderful. I boil the raisins in amaretto but I drain out any extra liquid so that the flavor is not overwhelming. I also bake seperate from the turkey. I fill a 9x13 pan, cover with foil and bake it at 350 degrees for 20 to 30 mins. Sometimes I stir half way through but not always. Covering is the key to keeping it moist. Turkey day would not be the same without this recipe.

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kittykat

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

By far the best stuffing you'll ever have! I've made this for the past 10 years for Thanksgiving and it is legendary with my extended family of 30. If you want great results and less of an orange flavor, change the liquor to Grande Maniere......make no other changes! Bon appeite!

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Corbs

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Reviewed: Dec. 18, 2007

I made this last year for Thanksgiving & Christmas. I fogot to come in and rate it. We love this stuffing and I made it again this year and will probably have it next year. Thanks for sharing

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DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

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Reviewed: Dec. 16, 2007

good cooked in the bird or separately in the oven.

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JHUANG120

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

Everyone said that this was the best dish of the day and the next day it was even better! It was a nice mix of flavors and textures. I followed the recipe except I used a sage/onion herbed stuffing mix, and used 3/4 cup Triple Sec and 3/4 cup orange juice, it really was a perfect mix, not overpowering but added a nice flavor. It was fantastic and made a TON of dressing; I stuffed a 12 lb bird and had enough left to cook in a crockpot on high for 4 hours. Will make again for sure!

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melissac

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Reviewed: Nov. 23, 2007

Everyone that had it said they liked it, I am not sure if they were telling the truth or not. I think for the most part it was good. I used orange juice instead of orange liquer and craisens instead of raisens. I think the orange flavor was overwhelming. I think I will use a different flavor next time. Also just a recommendation.. this recipe makes ALOT I had enough to stick in my 21 lb turkey, and then alot of left overs.. probably enough for another turkey. On that note.. make sure you have a huge bowl to stir everything in.

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aknqtpie

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 22, 2007

Can't give it 5 stars because I didn't use the orange liquer. I used OJ as suggested by others. It's really good. I will definitely use this recipe again.

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VICTORIANSPICE

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Reviewed: Nov. 2, 2007

I tweaked this recipe a lot. A. I used apple cider instead of orange liquer because I don't drink alcohol and really don't like the taste of it at all in cooking. (Unless it's beer bread or sauted in wine ect.). B. I used dried cranberries instead of rasins because I don't like rasins, and used orange slices while boiling the cranberries to add a little citris flavor. (Lemon would work nicely too. Just be sure to remove them before suffing/bakeing.) C. I cut down on the butter while cooking the celery and such,it was just too much. D.I added my own little bit of spices to the whole thing. It turned out really well, but I agree with much of the other reviews here. 1.Too expensive. 2.Needs to cut down on the orange a lot. 3.Needs instructions to baking and/or stuffing. The overall flavors of this recipe are either like-able or not so great. It's just too many flavors at once. It should probably be used in a dessert, not so much a stuffing. It is indeed very elegant, but just too much for myself. But thank you very much for sharing! It's nice to see different recipes like this! -Miss Blurton

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Miss Blurton

Cooking Level: Expert

Home Town: Camdenton, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 22, 2007

I have never been big on stuffing, until now, I'm not to sure who submitted this recipe, but cudos to whoever did, I made a delicious turkey for easter this year and came across this recipe for the stuffing, I read alot of the reviews, and took the advice of 10 of the posters and used orange juice as well, and I was hesitant about using hot sausage, but the way the sausage complimented all the other ingredients was outstanding, everyone was complimenting and a couple people even asked for the recipe, and as the days passed, the leftover stuffing tasted better and better.

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Godfather

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Reviewed: Nov. 23, 2006

YUMMY! I used Armaretto instead of Orange Licqour and it was fabulous. Extremely moist, flavorful, and elegant.

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ready4december

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Reviewed: Apr. 26, 2006

My brother, who hates stuffing in general, asks for more every year! This year I even made it in the crock pot! **Also, I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper).**

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Jan. 29, 2006

This was good, but I think I am an old fashioned stuffing kind of girl.

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Trish

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Reviewed: Dec. 6, 2005

Recipe is great and flavors wonderful. Not much trouble to make, but I would have preferred it if the directions dealt with baking the stuffing too, for those that don't want to stuff a bird with it.

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SAGOLF100

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Reviewed: Nov. 25, 2005

I was really looking forward to this recipe. What a disappointment. Too time consuming, too expensive and with so many different flavors, you'd think you wouldn't get an overwhelming taste of orange.

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