Reviewed: Oct. 9, 2011

Fabulous. Very similar to my family recipe however we never used apple. The addition of apple is excellent. I always use some chicken stock as well.

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1 user found this review helpful

Reviewer:

rainydaze

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 31, 2010

I LOVED this recipe, my husbands family, not so much. But then, they think the pinacle of success is the stuff from the stovetop box. I thought it was super yummy, with the ingrediants giving it something that stovetop could never create.

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Reviewer:

Shara

Cooking Level: Intermediate

Home Town: Ukiah, Oregon, USA

Living In: Keizer, Oregon, USA

Reviewed: Nov. 30, 2009

Lots of chopping but probably worth it. Got a compliment from a friend. Leave bread out for one whole day. Added a little extra garlic. Poured a can of chicken broth over the top. Cooked it at 325 for 30 min. covered. Then uncovered for 30 min at 350.

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Reviewer:

candislater

Reviewed: Mar. 3, 2009

This was a very good stuffing; just old fashioned with no frills. Changes made are as follows --- used sage pork sausage instead of adding in the 2 tsp of the spice at the end --- only used 1 large granny smith apple ---* the onion used was very large, so only put 1/2 of it in --* doubled the amount of poultry seasoning --- * placed in a 9 x 13 pan and poured a 14 oz. can of chicken broth over the top to keep moist ---* covered w/aluminum foil and baked at 325 degree for 30 minutes, then upped the temp to 350, removed the foil, stirred it and baked for another 30 minutes. Stuffing came out very moist with a crunchy exterior, just the way I like it. Next time I might add in a bay leaf or 2 as well.

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8 users found this review helpful

Reviewer:

ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Oct. 12, 2008

This was my first time making my own stuffing, so I was a little nervous...but it came out great! I have no complaints. However, my husband said it tasted a little salty, so I will probably omit adding salt next time.

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3 users found this review helpful

Reviewer:

Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Reviewed: Dec. 21, 2007

fantastic - added more sage (fresh) and parsley - delicious

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Reviewer:

cowboyjunkie

Reviewed: Nov. 21, 2007

I love this recipe and so does my family. My Mom doesn't make stuffing anymore because she likes this better than her own! I make extra as dressing and moisten it with apple cider. YUMMY!!! Thank you Grandma Reid!

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3 users found this review helpful

Reviewer:

ZABEEBA

Cooking Level: Expert

Reviewed: Nov. 26, 2004

This is my 3rd year using this recipe. I took other suggestions this year and baked it in a covered pan. I poured a can of chicken broth over it and also added some turkey drippings for a moist texture. It was great. I think we'll prepare it outside of the bird in the future.

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21 users found this review helpful

Reviewer:

CHRISTIE1213

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Johnstown, Ohio, USA

Living In: Union, Kentucky, USA

Reviewed: Nov. 29, 2003

This was the first time I have made stuffing from scratch. It was mouth watering good! I added 1 cup of homemade chicken stock to the stuffing mixture and baked it in a tray. Also used day old white bread for the bread cubes. I will definitely make this again!

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7 users found this review helpful

Reviewer:

MARTIL

Reviewed: Dec. 8, 2001

I've never made my own stuffing so I was a little nervous. I forgot the seasonings at the end and had to unstuff and restuff my bird but it came out GREAT! I really liked it a lot!

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7 users found this review helpful