Reviewed: Nov. 13, 2009

I make this for the holiday's but I alway add extra sage or poultry seasoning, some melted butter along with the broth, sauted onions and celery put it in a casserole and bake it covered @350 for 30 min or so in the oven. I think it comes out much better

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Cora

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Reviewed: Nov. 12, 2009

I use Pepperidge Farm Herb Seasoned Stuffing each Thanksgiving...but I add a pan of homemade cornbread, much more onion and celery which I sautee first, I also add an egg and much more broth. The herb dressing just adds the herb flavoring for the dressing and I have been making it this way for years and everyone always wants the recipe. I just guess at the ingredients until it is the consistancy that I want. Try this and add anything you want and you will see how easy it is. Alex

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barba

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Reviewed: Nov. 12, 2009

love this

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SlimChezD

Cooking Level: Intermediate

Home Town: Big Spring, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 12, 2009

Pepperidge Farm makes delicious Stuffing cubes & crumbs. It does need more chicken broth than listed here & I always add butter & more herbs, i.e.; sage, rosemary, parsley. Chopped apple is tasty in this as well. It is good inside the turkey or baked as a side.

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Mary k

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Reviewed: Nov. 12, 2009

I am usually against using processed, prepared ingredients in almost everything. But this stuffing recipe is so 'right' to my and my family's taste that we would all feel as though Thanksgiving and Christmas dinners were 'wrong' without it. We much prefer the flavors and texture of this very traditional stuffing to ones that contains lumps of fruit, etc. I highly recommend it for anyone who misses their grandmother's stuffing.

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Dor

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Reviewed: Nov. 12, 2009

I just wanted to add that when I make this stuffing, I also add browned, crumbled sage-flavored pork sausage. Mix a couple of tablespoons butter or margarine, extra sage, fresh herbs of your choice into the broth, and don't forget to add chopped walnuts or pecans for some crunch. The celery and onions will add crunch too if not chopped too fine. Can't wait to have Thanksgiving dinner..

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MARYSRN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Nov. 12, 2009

this was rather bland. ok if very short on time. better to make your own cornbread and crumble it. use lots of onion, celery and bellpeper. season well with salt, pepper and mrs dash original. use good brand of chicken broth and bake till golden on top and still moist inside!

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lwatson

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Reviewed: Oct. 20, 2009

it was easy & not bad. i would recommend this over boxed stuffing.

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Dani

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 2, 2008

Found this similar recipe on the Campbell's site, but it called for more broth and had better reviews, so I went with that recipe, but it was still not good. VERY VERY dry, and I tried adding more chicken broth, and it didn't help. Stove Top would've been better! Won't make this again.

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KsMom

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 29, 2008

Tasted like it came out of theturkey withought the funky flavor.. but a stalk is way to much celery and i had to add allot of hot water to get it to moisten anywhere nere where it should be. Will not be making again.

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mom of two k's

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Reviewed: Nov. 28, 2008

This stuffing was not as good as my family and I expected. It seemed to be somewhat tasteless. Anyway, I am glad I tried something different, but I think I will stick to my 'old' ways in making stuffing.

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