Reviewed: May 1, 2012

I don't have poultry seasoning, so I used equals parts of rosemary, thyme, sage, marjoram and summer savory with a dash of garlic powder. Very good casserole stuffing.

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Reviewer:

Liberty Belle

Reviewed: Jan. 22, 2012

great basis stuffing recipe. I used sage as well as poultry seasoning but that is catering to my family's tastes and I also added some onions.

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Reviewer:

TIGGSTER

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Ajax, Ontario, Canada

Reviewed: Jan. 1, 2012

Too much paprika, and probably the wrong poultry seasoning mix. I tried reducing both, but that didn't work either.

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Reviewer:

ARBethany

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

I make similiar dressing but Iadd sliced apples and crumbled sausage to mine. I also moisten mine with broth. I bake mine in a pan and it has always been good. Dressing is something I always look forward to in the Fall, and we also bake it with cut up turkey for a casserole type dish after Thanksgiving. I hope everyone enjoys this as much as my family does.

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Reviewer:

mypets

Reviewed: Nov. 4, 2011

This is the recipe that I grew up with except, you forgot the large handful of fresh SAGE leaves, coarsely chopped. There really is NO SUBSTITUTE, there is no such thing as too much FRESH sage. Also, we don't use the eggs; there is usually enough moisture from the bird.

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Reviewer:

LauriePat

Cooking Level: Intermediate

Reviewed: Nov. 2, 2011

This is very similar to my grandmother's recipe. Except I saute the celery and onion in the butter (shortening) along with some chopped fresh parsley. I season the dry bread cubes with salt, pepper and the poultry seasoning. Then I mix it all together with the beaten eggs and a cup or so of milk.

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Reviewer:

Pam McDermott

Reviewed: Nov. 2, 2011

I make stuffing similar to this, but use butter, chicken broth, no baking powder, paprika or eggs. And I cook it in the crock pot instead of the bird. Much easier to cook and serve. It tastes like it was cooked inside the bird.

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Reviewer:

Gigi

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 2, 2011

This is just like what my mother use to make. The only difference is we use butter to saute the onions and celery, never shortening. And we stuff the bird, we just like it that way. This is the best.

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Reviewer:

AUNT11

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: South Plainfield, New Jersey, USA

Reviewed: Nov. 2, 2011

I'm curious, what's the baking powder for? I've been making stuffing for 40+ years and never heard that before.

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Reviewer:

Patty

Cooking Level: Expert

Home Town: Fairview Park, Ohio, USA

Reviewed: Nov. 1, 2011

if you don't actually put it in the bird, you are missing the real flavor of stuffing- just baking doesn't impart it. also, does not need baking powder-first I've ever seen that in stuffing.

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