Reviewed: Sep. 19, 2001

Very delicious and moist. Instead of using slices of bread, I crumbled 2 cups of Pepperidge Farm bread stuffing into the mixture instead, and next time I'll cut the sage down by half the suggested amount. But overall,this is a tasty and good recipe. Will keep and will make again!

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Reviewer:

TKFraz

Reviewed: Nov. 23, 2000

Everyone im my family LOVED it. My brother said it taste just like the kind my grandmother use to make!!

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Reviewer:

Husky Dog mom

Cooking Level: Intermediate

Reviewed: Dec. 7, 2000

This stuffing was soooo moist! It stayed moist through all the re-heating and it was never mushy. Just right. My husband loved it. By the way, we don't eat pork so I used 1 lb. ground beef and seasoned it with chopped onions, garlic, salt, pepper, and sage. It worked very well! Thanks for sharing this great recipe!

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Reviewer:

Williams

Cooking Level: Intermediate

Reviewed: Dec. 30, 2000

I was terrified of creating a dressing to match my mother-in-laws .. not only did I match it, but maybe beat it!! Warning - Keep storage containers handy b/c this makes a LOT of food. I always send some home with my holiday guests!

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Reviewer:

RENEECARLSON

Reviewed: Nov. 22, 2001

I used only ONE red onion (not as strong). This is a really good SWEET dressing as I used a sweetened corn bread mix. Watch how much chicken broth you use, I used the recommended amount & had to add some more toast & cornbread crumbs. I also used turkey sausage in the spirit of Thanksgiving (turkey)!

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Reviewer:

BIGSCOTTK

Cooking Level: Expert

Home Town: Ingalls, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Nov. 23, 2001

This will definitely be a tradition in my home. Absolutely delicious, moist, and a real hit with everyone. I added garlic and used jalapeno cornbread, which gave it a little zip. Really good!

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Reviewer:

MRS_A

Reviewed: Nov. 23, 2001

This stuffing didn't do so well in the turkey, but it did wonderfully when cooked on its own. My husband isn't used to cornbread stuffing, but he liked this recipe. I will keep it on hand to use again in the future.

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Reviewer:

Jen

Reviewed: Nov. 23, 2001

This turned out great! I did use a little less broth; about a 1/2 cup less. The flavor was wonderful. A keeper!

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Reviewer:

GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

Reviewed: Nov. 30, 2001

I made this recipe for this year's Thanksgiving Holiday. My family raved about it. It was delicious. From now on, this is the dressing we will have each Thanksgiving. It's excellent!

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