Reviewed: Nov. 24, 2001

The smell of this stuffing as it cooked was just wonderful -- probably due to the Grand Marnier! It tasted as great as it smelled too -- will certainly make this recipe again and again.

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3 users found this review helpful

Reviewer:

NFN03299

Reviewed: Feb. 25, 2002

I prepared this receipe 4 100 guest, everyone loved it so much I ran out. I would omit the orange liquor at the end. Keep it in the raisins.

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8 users found this review helpful

Reviewer:

SUGAR-1

Reviewed: Oct. 13, 2002

I loved making this recipe... and the crowd was very pleased!

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1 user found this review helpful

Reviewer:

JESS810

Reviewed: Dec. 1, 2002

this recipe was a TOTAL success! The orange liqueur flavoring really made it special. Some reviewers recommended reducing the amount of liqueur--I followed it to the letter and would encourage everybody else to do the same.

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11 users found this review helpful

Reviewer:

VOSSNER

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Dec. 4, 2002

I have made this for the past 2 years. The entire family loved it. Leave in the orange liquor. The good Italian sausage makes it even better.

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14 users found this review helpful

Reviewer:

RICKGARNER26

Reviewed: Jan. 12, 2003

Of all the Turkey Stuffing Recepies, I chose this one to make for my family Christmas dinner. This was one of the best decisions I've made. The Turkey was so successful that my family were surprised at my cooking skills. Most impressed was my Grandma!!! whom usually is the Queen of cooking in our house. The orange liqueur made the difference. It was devine. I advise every one to try out this Turkey Stuffing recipe for their next family dinner. The time and effort was well worth the smiles on my family members faces (And Stomach, of course !!!)

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10 users found this review helpful

Reviewer:

HALANA BICH-NGA NGUYEN

Reviewed: Apr. 8, 2003

I found this stuffing recipe probably about 10 years ago at least and have been making it every thanksgiving ever since! Everyone raves about it! Sometimes I use the spicy sausage and sometimes I use sweet italian sausage. It's great either way!

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44 users found this review helpful

Reviewer:

THEREINER

Home Town: Tonawanda, New York, USA

Living In: Hamburg, New York, USA

Reviewed: Nov. 17, 2003

Great recipe, though I substatuted the raisins for craisins, other than that, the flavor was exquisit!

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Reviewer:

CHEFCHRIS1

Reviewed: Nov. 29, 2003

I have used my grandmother's delicius stuffing recipe every year until this year. This sounded so good ... and it was delicious. I will be making this one again and again! Wonderful blend of flavors ... very elegant. Commenting on what others said ... my two girls (10 and 11) helped me prepare it so, lucky for me, it was fun, not work! And my Granny Smith apples were not so tart that they stood out. Well worth trying!

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1 user found this review helpful

Reviewer:

ALAMOCHA

Reviewed: Dec. 2, 2003

Cooking my first Thanksgiving dinner, I chose this recipe based on its ingredients -- and the great reviews it rec'd. I wasn't disappointed! This is the best stuffing I've ever eaten; everyone raved about it. Used Triple Sec orange liquer (first time using liquer in anything); had to substitute walnuts for the pecans cos I forgot to buy them but they were just as tasty. Only thing missing from the recipe is instructions on how long to cook if you're not putting it inside the bird (it says 15mins cook time at the top of the recipe, but the bird is in the oven for hours... us newbies need a little more clarity!). Otherwise, it's a keeper!

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16 users found this review helpful