Recipe by CHRISTYJ
"A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey."
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fresh mushrooms, sliced
ground black pepper
dried bread crumbs
1 1/2 cups
hot chicken broth
diced apple without peel
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also, to save time, I made the stuffing and refridgerated it overnight before cooking and it turned out fine.
I made this stuffing for thanksgiving 2003 and it was a disaster. 12 cups of bread crumbs is way too much for this recipe. I would suggest using only 6 cups.
I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread, cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine!
I didn't think anything could rival my mother's stuffing recipe, but after making this for Thanksgiving, I now know I was wrong! Delicious, the whole family loved it!!
Everyone loved the stuffing! It was great. I did change how much broth I added. I almost doubled it so it wouldn't be dry. The stuffing cooked in the casserole dish was just as moist as the stuffing I cooked in the turkey!
This was excellent tasting, but far too dry. In the end I found that it needed about 3 times the amount of liquid suggested.
Okay, there are a few things you need to know about this recipe. It is a good blueprint for stuffing, but 1) DO NOT USE CRUMBS!!! Substitute for cubed bread, I used a bag from the grocery store, which turned out find. Also, 12 cups is too much, 10 cups of cubed bread worked very well. 2) USE AT LEAST 3 CUPS CHICKEN BROTH/STOCK. This made it moist and delicious!!! 3) ADD ONE CLOVE GARLIC to the onion/celery saute. And finally, 4) USE A VARIETY OF MUSHROOMS, this will add to the depth of flavor of the stuffing. I used a gourmet mix and 'baby bellos'. I did a 'rehearsal' of this recipe tonight and it came out absolutely delicious with the changes I listed above. If you have any mushroom lovers in your house, this will surely be a winner!
I followed the advice of other reviews and doubled the amount of chicken broth, and used baby portabella mushrooms. Overall, I was pleased with the results. My dad felt it was too oniony, however, my brother who has never like stuffing really liked this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 443
** Calories from Fat: 97
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