Reviewed: Nov. 26, 2011

This recipe made enough stuffing to fill our 15 # turkey. We used fresh mushrooms instead of canned and the seasoning packets that came with the bread crumbs. We added toasted nuts after the stuffing came out of the turkey. A very delicious traditional stuffing! It was moist and flavorful. Everyone like it and I'll make it again. I think I'll add more salt next time.

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Reviewer:

MizPenPen

Living In: Eugene, Oregon, USA

Reviewed: Jan. 15, 2011

Excellent recipe! We were looking for a healthy stuffing without heavy spices. It goes great with our holiday dinners (turkey or ham). We've been using this recipe for three years and will enjoy it for many more years to come.

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Reviewer:

dattas

Reviewed: Nov. 6, 2010

Perfect stuffing! Better than grandma used to make....

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5 users found this review helpful

Reviewer:

jennnnnn

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Oct. 1, 2010

very good, but I would cut the amount of celery in half and leave out the mushrooms

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4 users found this review helpful

Reviewer:

Kathleen

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 14, 2009

On top of being super delicious, it was totally easy to make! For the turkey stock, I simply boiled the neck and gizzards included in the turkey with celery and onions and used that. I think that the turkey stock completes this dish and gives it that sweetness. Also, I gave the mix a stir every 20 min or so, to make some of it crispy.

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6 users found this review helpful

Reviewer:

Liyana

Cooking Level: Expert

Home Town: Bedok Reservoir, East Region, Singapore

Living In: Annandale, Virginia, USA

Reviewed: Nov. 25, 2009

This is the same recipe I use every year at Thanksgiving. If you are stuffing a bird, it needs to be a little dry because the juices from the turkey give it more juice. I also use seasoned bread crumbs rather than just plain bread, or you can season the bread yourself.

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Reviewer:

Judy

Reviewed: Nov. 22, 2009

My first time making stuffing was a hit! Thank You!

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Reviewer:

Sabrina

Reviewed: Oct. 9, 2009

the absolute best! made it today! and cant wait to make again for Thanksgiving;-)

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Reviewer:

Eenas

Reviewed: Jun. 16, 2009

As another reviewer, I sauted fresh mushrooms with the onions and celery. Also, I added pecans. The result was a great hit with our friends, several of whom went for seconds.

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Reviewer:

Vicki

Reviewed: Jan. 18, 2009

The only reason I gave it 4 instead of 5 is because I sauteed 8 oz. fresh mushrooms instead of using canned, but this is the best dressing I ever made for Thanksgiving dinner.

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4 users found this review helpful