Reviewed: May 15, 2013

Wow! This recipe is good! I made it vegan-style, no meat. This was so tasty! Worth making again and again.

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Reviewer:

ShannonB

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Reviewed: May 4, 2013

My family loves this dish. I often use a locally made pork sausage without the sage and just a some dried sage. I've made the recipe without any changes and it is great. I've also substituted canned mushrooms and added other vegetable I had on hand. It was just as good. Try spinach, bell peppers, or chopped broccoli. So easy to make and great for using up leftover fresh veggies.

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Reviewer:

C. Davis

Cooking Level: Intermediate

Reviewed: Nov. 17, 2012

I've never made rice dressing before and it was fabulous! Will be making it again.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 13, 2011

This dish was a complete HIT!!! People loved it so much I had 12 of 19 people asking for the recipe. I added more wild rice to the recipe. When beating the eggs, I added 1tbls of ground sage. Then I added the eggs to the rice mixture and put the dish in the oven.

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Reviewer:

Juan Carlos

Cooking Level: Intermediate

Home Town: Medellín, Antioquia, Colombia

Living In: Mississauga, Ontario, Canada

Reviewed: Nov. 27, 2011

Very good, even without water chestnuts

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Reviewer:

RUSSIANBLUE

Reviewed: Nov. 24, 2011

This is so easy to make and absolutely delicious. My husband couldn't wait he had to have a bowl before it hit the oven (prior to the eggs) and he loved it. Thank you for sharing this recipe, it will become a Thanksgiving tradition in our family.

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Reviewer:

bizzbe

Cooking Level: Intermediate

Reviewed: Nov. 22, 2010

I have made this stuffing for the past 3 years. It's quick and easy - and Gluten Free. I plan to halve the recipe this year and attempt a GF bread stuffing also.

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4 users found this review helpful

Reviewer:

Tinampm

Cooking Level: Intermediate

Living In: Fairport, New York, USA

Reviewed: Apr. 16, 2010

i thought it should've been more rice for the amount of meat that was in it...my family isn't fans of mushrooms so omitted that but added a habanero cheese and it turned out good..also was skeptical about water chestnuts but it added a nice crunchy texture to it.

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Reviewer:

txmomof3

Cooking Level: Beginning

Reviewed: Nov. 27, 2009

yum

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Reviewer:

giglyn

Reviewed: Nov. 25, 2009

This was pretty good. I thought it had a bit too much sausage and not nearly enough vegetables. It wasn't very colorful so I ended up adding about 3/4 cup more celery and sprinkled some parsley on top. It was too wet at first but I cooked it for about 35 minutes in the oven and it turned out nicely.

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4 users found this review helpful