Reviewed: Dec. 15, 2010

Very good stuffing! I used it in stuffed mushrooms, so left the mushrooms out of the recipe. It has a nice wild, sweet taste. I didn't find it too sweet, but it is certainly sweeter than a traditional stuffing.

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4 users found this review helpful

Reviewer:

April B.

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Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 19, 2010

This was great! I put it all in a pumpkin and baked for 1 hour. It was a great presentation and everyone loved it!!

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7 users found this review helpful

Reviewer:

BCARPENTER123

Reviewed: Jan. 23, 2010

I made mine with a blend of pumpkin bread and zucchini bread crumbs and it still came out great. The spices are just right to balance this recipe(I used dry spices, accordingly less- but will try with fresh next time). This is a tasty new spin on an old favorite, will be keeping this recipe. Thanks!

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4 users found this review helpful

Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Jan. 17, 2010

I am giving this five stars for a perfect mix of herbs for the project, but I will make one change next time. I will cut down on the sugar in my pumpkin bread recipe to accomodate this recipe. It was INCREDIBLY good, but I feel like it was just a little too sweet for the Christmas dinner that it accompanied. That was not the fault of this recipe-it had to do with my bread recipe.

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5 users found this review helpful

Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Nov. 28, 2009

This stuffing is amazing. I'm eating leftovers for lunch again. I mixed together pumpkin bread batter and corn bread batter to make the bread, just because everyone was out of pumpkin bread, and it tasted awesome. I think it helped make it a little less sweet also, so that might help those who don't want it too sweet. Great recipe!

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5 users found this review helpful

Reviewer:

LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 7, 2009

This recipe is fantastic! The savory and sweet mix is wonderful, and I get upset when my guests eat it all (no leftovers for me). It surprisingly freezes well. I have been recruited to make this for my friend's yearly Canadian Thanksgiving. I decided to change it up a little bit. I cut the fat by only using 2 tbsp of butter, and two cups of vegetable broth. Still tasted wonderful. I also couldn't find any tarragon at the store, so I substituted sage.

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9 users found this review helpful

Reviewer:

auddii

Reviewed: Dec. 25, 2008

too sweet for stuffing

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7 users found this review helpful

Reviewer:

JOJOGMD

Reviewed: Dec. 6, 2008

I really enjoyed this recipe. I had to omit the onions per my guests request and it was still wonderful. Next time I will make smaller bread cubes though. I had made the cubes the size of croutons and could have gone smaller. I'm so happy I found this recipe!

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1 user found this review helpful

Reviewer:

MegaFitz

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 27, 2007

This recipe is awesome, I make it every year for about 40 people and they all love it.

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5 users found this review helpful

Reviewer:

SKYANT

Reviewed: Nov. 25, 2006

This is now my new favorite stuffing I will make if for all holiday/family get togethers. The mushrooms make it so tasty. If you bake your own pumpkin bread it can be pretty time consuming, so plan in advance, but it is well worth it.

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1 user found this review helpful