Reviewed: Nov. 21, 2010

My sister and I make this every year and we are now the only ones allowed to make dressing. Only change we have made is we use french bread instead of white bread and red pepper instead of green mainly to add color.

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Reviewer:

FOSTERML

Reviewed: Jun. 1, 2010

I had some corn muffins in the freezer, so I just used those (no bread) and added a little flaxmeal, and it was delicious!

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Reviewer:

Carolyn

Reviewed: Dec. 27, 2009

My sister found this recipe here and used it to make the dressing for our family's Christmas dinner. I thought it was a little bizarre while helping her make it because I had never heard of using bell peppers or sausage to make dressing. I was incredibly surprised to find that this was the best dressing I have ever tasted in my life! It was a lot moister than my mother's traditional dressing, and my sister said that was why she chose this recipe. I'm so glad she did... and I will definitely be making this another time! GREAT recipe!!!

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Reviewer:

Tracy

Cooking Level: Expert

Home Town: Centerville, Tennessee, USA

Living In: Dickson, Tennessee, USA

Reviewed: Dec. 18, 2009

You will NEVER look for another recipe again! This is now requested by my husband, and his mother even begs for the recipe...but it is my secret! The only substitution I made was to use sage sausage and extra sage ....otherwise PERFECT!! Thanks for a GREAT recipe!

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Reviewer:

tracmartin

Reviewed: Nov. 17, 2009

this stuffing was awesome! I used store bought unseasoned bread crumbs and I did not add any salt. The cornbread gave it just the right flavor and it wasn't dense like cornbread stuffings can be. I also added a lot more herbs than called for to taste, and a little chopped fresh sage. My friend was sitting in the corner with pan eating the leftovers after dinner was over!

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Reviewer:

archie8kitty

Reviewed: Nov. 25, 2008

The Best Holiday Dressing ever..my 6th year making it, always requested!

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Reviewer:

missy

Reviewed: Nov. 24, 2008

I'm coming up on year #5 with this recipe - it's the only stuffing my family will eat so I make it at least 2 or 3 times per year. My modifications are as follows: I DOUBLE the sausage! It probably adds a gazillion calories but since there is so much left over, I'll pack just a small container of sausage to bring to work for lunch and it fills me up. Last year I made a mistake and sauteed the vegetables with an extra stick of butter and it was a disaster so I look forward to 'making it up' to the family this year!

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Reviewer:

JRZYCHRIS

Cooking Level: Intermediate

Home Town: Pequannock, New Jersey, USA

Reviewed: Nov. 15, 2008

I have been making this recipe for 4 years now and my family loves it. The only thing that I have changed is the sausage. I get maple sausage for a better flavor. I highly recommend this recipe.

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Reviewer:

treasure302

Cooking Level: Expert

Home Town: Smyrna, Delaware, USA

Reviewed: Mar. 30, 2008

Best dressing EVER! I make it for every holiday. Add some Craisins for a dash of color! Also makes a perfect 1/2 recipe in a 9x9 pan.

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Reviewer:

annamariegross

Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 22, 2007

I have to say, I printed this recipe out 2 or 3 years ago now. It is a huge hit in my family. I am requested to make it at both Thanksgiving and Christmas. Thanks so much for this recipe. Like some others, I have only modified it by using a little less stock. It is so good!

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