Reviewed: Oct. 25, 2009

I "tested" this recipe prior to Thanksgiving and invited my in-laws over for dinner. They loved it and so did my husband! Guess this is my new Thanksgiving stuffing! I didn't put it in the turkey, just added chicken broth and baked it.

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jat0602

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Reviewed: Jan. 24, 2009

This stuffing came out great! I used cubed homemade wheat bread, butter in place of the shortening, and chicken broth in place of the eggs. I stuffed an 8lb. chicken and had an 8x8 pan full of moist, flavorful stuffing.

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Jennifer

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Reviewed: Dec. 26, 2008

Perfect, just the way I wanted it. Tasted just like mom's, only she never salted it quiet so much. Didn't use the paprika like many others. But the one thing I insist upon is cooking the celery with the onion. Trust me, its perfect that way.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

I'm only giving 2 stars cause it didn't have a good presentation. I almost didn't serve it but after tasting it...had to put it out. I took one reviewers suggestion and added chicken broth (I didn't stuff in a turkey) and cooked at 350 degrees for 30 minutes. It was so flavorful. I think I will not chop the celery and onion so small next time. That may help.

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Krystal

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Allen, Texas, USA

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Reviewed: Dec. 6, 2008

This recipe was delicious and easy to make. However I found the taste of the celery too dominant in it.

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High_Noon

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Reviewed: Nov. 29, 2008

This was a wonderful recipe with one exception, I thought that 3tsp. of salt was way too much and made it too salty. Next time I make it I will only use half that amount. Otherwise, the flavor was wonderful and the stuffing moist!

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JK

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

this is a GREAT basic stuffing. you can use this also a a springboard to other stuffing by adding raisins, chestnuts etc..

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Nov. 26, 2008

I'm giving this a three although my natural inclination is to give it a zero or 1 star because of the shortening. Use olive oil in this and it's four stars.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 26, 2008

This is how I make my stuffing except I saute celery with onions in butter and poultry seasoning. Then add it to bread and mix. Add turkey or chicken broth for extra flavor. It is so tasty.

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sandy

Home Town: Nashville, North Carolina, USA

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Reviewed: Nov. 13, 2008

Was quite impressed with this recipe...so simple and yet so good. Substituted chopped apple for the celery and used fresh sage instead of poultry seasoning. I baked it in a greased dish for about 30 minutes at 350 - no need to add any additional liquids. The second time I made this I baked individual servings of the dressing in a well-greased muffin tin. A fun garnish for a platter of sliced turkey...

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gapch1026

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Reviewed: Oct. 15, 2008

ok so this is the stuffing i decided to go for for thanks giving dinner. it was my first time making stuffing and of course stuffing the bird. before i even got to stuff the bird i knew that this was gonna be good. it smelted just the way i remembered it. i've been feeding my family stuffing that comes in a box previously and my husband hated stuffing lol but now he is very pleased and happy with this, thankjs for the simple but delicious recipe. u made me look good :):)

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annie

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Reviewed: Dec. 2, 2007

This worked well as a side dish too if moistened with a little chicken broth.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 9, 2007

I thought this recipe was very good. I made it today to practice before Thanksgiving! A little too salty, and I will omit all the paprika next time. I don't like the coloring. I baked as is without any extra liquid for about 45 minutes. The oil from the onions was all it needed. Will definitely make for my Thanksgiving dinner.

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