Reviewed: Nov. 23, 2011

This stuffing is wonderful, I too added portabella mushrooms and used a lot more chicken broth than stated. I turned out very moist and flavorful. I also melted a stick of butter and mixed in. Everything is better with butter and its a special occasion so I figured what the heck!! My daughter can't keep her hands off of it!! Thanks so much.

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Reviewer:

Tracy M

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Cooking Level: Expert

Living In: Oak Forest, Illinois, USA

Reviewed: Sep. 22, 2011

This recipe was very good but I did make a few changes. I made it with cubed french bread that had been toasted. I also added way more salt, pepper and poultry then the recipe called for. I am glad because I think it would have been very bland otherwise. I also did not add parsley because I did not have any. I will be making this again for sure. Thank you for the recipe!

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Reviewer:

swulski

Reviewed: Aug. 28, 2011

This was quite nice, although I think it could have done with a bit more punch to it, perhaps a bit more onion than the recipe called for and some sage as we found it slightly bland. I also think it would have worked better with cubed bread rather than finer breadcrumbs.

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Reviewer:

Karen1203

Living In: Cambridge, Ontario, Canada

Reviewed: May 2, 2011

Add a little more broth

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Reviewer:

mkmreif

Reviewed: Nov. 25, 2010

This recipe turned out amazing! Thought it might come out dry but read the other reviews and added more broth, perfect! I also put a little spin on it and left out the apples but added some sausage. Before it went into the over, coated it with some parm. Gave it that crusty yumminess! Thanks for the recipe!

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Reviewer:

paulineg

Reviewed: Dec. 7, 2008

This was great. I left out the celery and the apple, and I only used one loaf of bread that I broke up and dried afew days beforehand, I didn't measure it by cups. It was perfectly moist, and had the taste I was looking for. (I am really picky about stuffing.)

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Reviewer:

Wendy

Cooking Level: Beginning

Home Town: Sparta, Wisconsin, USA

Reviewed: Nov. 19, 2007

This recipe calls for 12 cups of bread CRUMBS. This has to be a typo. I believe cubes or crutons is what is ment to be used. I made this recipe today and there is no way that 12 cups of bread CRUMBS is accurate. I ended up using 1/2 a gallon of broth just to make it managable. The end result is pretty tasty...but I doubt it is what the intended result should have been. The single star does not represent the quality of the food, rather the accuracy of the recipe. I will be making a second attempt tomorrow, with cubes/crutons, and I will post the results.

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Reviewer:

Grillzilla

Cooking Level: Expert

Home Town: Mandeville, Louisiana, USA

Reviewed: Nov. 17, 2007

This is the third time I do this recipe. i love it, everyone loves it. It's traditional but the sweetness of the apples adds a modern twist to it. Try it once, you'll love it too.

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Reviewer:

ILESCHINDER

Reviewed: Nov. 28, 2006

I made this for Thanksgiving 4 years ago and my mother-in-law has requested it every year since. It's delicious! I add some garlic to the mushroom/celery/onion mix and a little sage. I also double the amount of broth to get it the right consistency, as suggested by previous reviews.

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