This was amazing and makes Alot! I added one more can of chicken broth and cooked in a 9 x 13 pan for forty minutes, 20 minutes with foil and 20 without. I do recommend mixing the stuffing early and letting the flavors blend together to make sure it's not bland so you can adjust it to taste. Try it, you won't be disappointed!!

Used this recipe at Thanksgiving. Everyone was so surprised by how good it tasted. Grandma Ruth's stuffing will become a holiday tradition!!

wow. this stuffing was so good. It has a lot of stuff going on, but it was worth it : )

I just made this for Thanksgiving and everyone loved it. I had to bake a little longer because I had a few casseroles going at the same time. Will make again!

I made this for Thanksgiving and it was a hit. I have to admit I love stufing and I am very particular about it. This definitly was awesome! I added the sausage and it is something I recommend.

Super easy and SO good! I made this for Thanksgiving, and it was so easy I couldnt believe it would taste this good! I cut the recipe in half because there were only 3 of us at dinner. But it really surprised me! I have an herb garden and used fresh thyme and fresh rosemary instead of dried, and used rubbed sage. I added a bit more sage like others suggested, and I am glad I did because it needed it. However, I couldnt believe how good this was. It makes a full 9x13 pan in a half recipe!! My favorite stuffing, I will make this every year.

This is a terrific recipe. Just like my Grandma's, only better! My whole family loved it too, and I agree that the sausage is a great addition. I also cooked it outside the bird... much safer, sorry Grandma. Thanksgiving's coming up again soon - can't wait!

This is an amazing recipe. I make it every year. Sometimes I double up on the liquids- and sometimes I'll add driend cranberries.

I make this every year for thanksgiving. My family loves it. It is really easy to make, and full of great spices.

Very good stuffing - everyone lived this recipe. Only thing I chnaged - instead of using stuffinh mix, I used matzo meal.

I've made this two years in a row, and it's very good. It has been popular with my family. I like Stove Top, but would like to avoid the chemicals and additives. I use one bag of Pepperidge Farms wheat/white stuffing mix, and one-half bag of cornbread stuffing mix. I don't use the mushrooms or garlic; personal preference. I bake the stuffing in a casserole.

This will be one of our traditional dishes. I've made it for three years and everyone RAVEs about it each Thanksgiving. The best surprise is the sauteed mushrooms. Thanks!

Everyone liked it but it was not the best I have had. Something was missing but I could not tell what it was. Don't think I'll make it again.

sounds like a great recipe but you never said to bake at what temp or for how long in the oven

Made this for thanksgiving and it was all gone by the next day. Easy to prepare and tasted great!! thanks grandma Ruth! will definately make this again.

This was the best stuffing I've ever had! My family raved about it too!! I added sauteed sliced onions, mushrooms and celery to the recipe--and used Mrs. Cubbison's boxed stuffing mix along with a loaf of bakery fresh Italian bread. Also added one finely diced apple. I baked this in a couple separate casserole dishes, rather than in the turkey. Added a half can of chicken broth to the top layer about 30 min. through the 45-50 min. baking process. PERFECT STUFFING!! I will use this recipe every year from now on!

I have made this stuffing for a few years now. We love it! Thanks for sharing this recipe