Reviewed: Nov. 1, 2012

Great Pepperidge Farm Stuffing recipe from many, many, years ago! Been making this for 30 plus years!! Excellent!

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Reviewer:

Sasa

Reviewed: Oct. 27, 2012

Taste is good, but texture is not great. Too soupy and mushy. Could have used some more crunch and density.

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Reviewer:

Gina&Geoff

Reviewed: Oct. 22, 2012

We went for a low-carb Thanksgiving this last year. This was one of several dishes used to replace the traditional stuffing, mashed potatoes, etc. The family was absolutely amazed at how satisfying this wonderfully savory (and healthy) dish was. I blinked at it was gone. Have made it several times since, with the same results.

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Reviewer:

elray

Reviewed: Oct. 6, 2012

Tasty! I am testing out Thanksgiving side dishes and I can see using this for sure. It's VERY filling, by the way, so you only need a small serving. I only found a butternut squash that was 3lbs but I thought that amount worked well. I took the advice of other reviewers and steamed the squash with the onion and I didn't find it to be too runny at all. I used half the sour cream and butter - tasted great!

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Reviewer:

eViE nOeL

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

Reviewed: Jul. 11, 2012

The first time I made this recipe I didn't have any sour cream. It was fabulous and there were no leftovers! The second time I made the recipe I used sour cream and the dish was just okay, the leftovers went to waste. I recommend leaving out the sour cream, carrots, pimentos, and the italian style salad dressing mix. You can also use zucchini in the recipe and it turns out just as good.

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Reviewer:

The Die Cut

Cooking Level: Expert

Reviewed: Nov. 19, 2011

squash has enough water in it, no need to add more. Adding water makes squash soupy.

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Reviewer:

mzzg

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 25, 2011

Tasty recipe! I substituted green chiles for the pimento peppers and added a bit of garlic powder to the mix. I also used about half the amount sour cream. Did not use the italian seasoning because we didn't have any on hand. Turned out pretty good!

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Reviewer:

kelhelmen

Reviewed: Jul. 13, 2011

An favorite at family gatherings for years. Next generation asking for the recipe now.

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Reviewer:

AuntLaw

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Feb. 13, 2011

I made this for a dinner for a crowd and we all loved it. I left off the salad dressing mix because I didn't have any, so I sprinkled about 10 crumbled whole wheat crackers on top instead. I also sauteed the squash and onions in the butter instead of boiling it. I had no idea what was meant by a "medium baking dish", but I used a 9 X 12, and it worked out fine. Awesome recipe!

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Reviewer:

Laura B

Cooking Level: Expert

Reviewed: Sep. 10, 2010

this was a great recipe until the italian seasoning on top! it was just too much. otherwise the flavor was great. i did cut my squash lengthwise and scoop out seeds prior to cooking, increased the cheese, and mixed the italian seasoning with panko for a crunchy topping. next time i will omit the salt. i think another part of my problem was the dish i used. the recipe doesn't specify what size dish and judging by the amount of casserole i had, i used a 8x8. i think a 9x13 would've been better and maybe the topping wouldn't have seemed so strong. but i will be trying it again!

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