Reviewed: Nov. 29, 2006

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.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 27, 2006

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!

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SusanJC

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Reviewed: Nov. 27, 2006

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.

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Ohluv

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Reviewed: Nov. 25, 2006

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

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Daisy

Cooking Level: Expert

Living In: Effingham, Illinois, USA

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Reviewed: Nov. 25, 2006

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.

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LarryR

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Reviewed: Nov. 23, 2006

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!

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CALRUNNERGIRL

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Reviewed: Nov. 23, 2006

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

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Bombshell

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 21, 2006

Really good! I overcooked mine b/c I like it dry, and it was so flavorful the next day for leftovers. Thanks for sharing this one!

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MUMMIESAIDNO

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Reviewed: Jan. 8, 2006

Good stuffing. Next time I will add the 2nd can of broth.

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PDHIGH

Cooking Level: Intermediate

Home Town: Warren, Pennsylvania, USA

Living In: Fairview Park, Ohio, USA

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Reviewed: Dec. 6, 2005

I made this for Thanksgiving this year, it was wonderful! It was my first time making stuffing and this was a complete success. It makes a HUGE amount, probably enough to feed 15+ people. We only had 8 and it was still towering afterwards. I did omit the mushrooms and used fresh sage. I wasn't sure how long to cook it since we did it outside the bird, but I went for about 40 minutes, the first 20 with foil and the second 20 without. This worked well and the top was crispy but not burnt. Yum, yum, yum!!

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Jessie

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Reviewed: Nov. 27, 2005

I've made this recipe for 5 years now...this year for close friends and everyone always loves it! I use about half to stuff the turkey and the other half I bake in the oven covered with foil then mix the two in a bowl to serve. Sometimes I mix regular dry stuffing and corn bread stuffing for a little variation but its the vegetables that people always mention. Easy to make and I usually prep the night before by cutting up the veggies and bread.

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J Davis

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Reviewed: Nov. 25, 2005

I love Grandma Ruth! I've never made stuffing before (never really cared much for it) but this was great. I added savory sage sausage so didn't add any extra sage. Toasted the french bread after I cubed it. I ended up using an entire box of chicken stock to moisten. Oh and forgot to put in the eggs but they weren't missed. Added portabello mushrooms & shitakis to the white buttons. I made it up the night before Thanksgiving and popped it in the oven as soon as the turkey finished. It took 45 to brown on the top, but was worth the wait. I received the best compliment. I was told it was the best stuffing someone had ever eaten including their grandmothers. Thank you, Grandma Ruth! I now like stuffing.

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Undomesticated Goddess

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Reviewed: Nov. 24, 2005

First time I made Thanksgiving and this was just ok to me. They lacked the kick I was looking for. I put lots of gravy on them so they tasted bettter. I could modify this to be great.

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EmmaandAvasmom

Cooking Level: Expert

Home Town: Santa Maria, California, USA

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Reviewed: Nov. 21, 2005

Very good. I used 2 cans of chicken broth. The kids loved it. Will make again.

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EOR112

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Reviewed: Oct. 23, 2005

Very tasty with good flavour and texture. I found this recipe before I made my first huge Thanksgiving dinner, and I have never used anything else since. The stuffing mix I use is Mrs. Cubbison's brand. It always brings lots of compliments, even from people who say they usually hate stuffing.

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Tiffany

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2005

i tried this recipe and loved it especially when i added lobster and conch. i got rave reviews from my family.

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POOHPOOH1

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Reviewed: Aug. 8, 2005

This was pretty dry and I poured quite a bit of liquid over it. I didn't have chicken broth so I just used chicken boullion cubes to make a stock...maybe I needed the real chicken broth. I'm just used to the wet bread and butter stuffing with onions and celery. I didn't care for the mushrooms and the eggs gave it an eggy smell for some reason, but then again I'm pregnant. It baked up nice and crunchy on top, but the flavor of it just didn't satisfy me. I used extra sage, salt, pepper, and a touch of garlic. I think I'll stick to my regular stuffing.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Apr. 3, 2005

I added a pound of sage flavored bulk sasuage and it as delicious! I only added 8 oz of mushrooms (I thought I had picked up a large package and did not)...and I would put in the full pound next time. I will definately make this again

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KAREN JOHNSON-SUSKO

Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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Reviewed: Feb. 12, 2005

This is a great stuffing recipe. I added sage sausage and rather than using a loaf of bread I just used a slightly large box of seasoned bread cubes than called for. I mixed everything together and then added the chicken broth to my desired texture. I think I used about 1.5 cans. This is the first year I baked the stuffing outside of the turkey and it came out just as moist and flavorful using this recipe. I think I will be doing this from now on.

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DUSTYANN

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Reviewed: Jan. 3, 2005

Regarding my entry below - I just wanted to clarify that I kept everything else in the recipe the same.

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DOLCEGIRL

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