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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Wendy

Cooking Level: Beginning

Home Town: Sparta, Wisconsin, USA

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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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Grillzilla

Cooking Level: Expert

Home Town: Mandeville, Louisiana, USA

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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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ILESCHINDER

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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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HMGreen

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Reviewed: Nov. 9, 2006

It made WAY too much for one pan and it was DRY!!!!!

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marand

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Reviewed: Dec. 12, 2005

This is one of the best stuffings I have ever had...This one will be included in all of our holiday menus!

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Mindy O.

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Reviewed: Nov. 26, 2005

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!

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OHIOSTATEFAN

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Reviewed: Oct. 11, 2005

This was excellent tasting, but far too dry. In the end I found that it needed about 3 times the amount of liquid suggested.

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Kelly

Cooking Level: Intermediate

Living In: Greenfield Park, Quebec, Canada

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Reviewed: Dec. 15, 2004

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.

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KRITTLIN

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Reviewed: Nov. 30, 2004

One of the best I've ever had - the whole family loved it!!! Needless to say, it was the only dish we didn't have leftovers of!

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YTRAHAN

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Reviewed: Mar. 3, 2004

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.

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Karin

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Reviewed: Dec. 8, 2003

This was the alughing stock of my 2003 Thanksgiving. I might have known that 12 cups of bread crumbs and only 1.5 cups of broth was suspect. Don't waste your money or your ingredients. This wasn't even edible.

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OP2MAL1

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Reviewed: Nov. 30, 2003

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!

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MKMREIF

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Reviewed: Nov. 27, 2003

This is an excellent recipe. I use it every year with shittake mushrooms and I make my bread crumbs out of Tuscan bread. Add enough broth so it looks right.

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THER

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Reviewed: Nov. 17, 2003

This stuffing is delicious! I cooked some of it inside the turkey and it was very moist.

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CSWIECZ

Cooking Level: Expert

Living In: Brighton, Michigan, USA

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Reviewed: Dec. 4, 2002

This stuffing was very good. I would cut back on the chopped apple or maybe use a red or yellow delicious instead. Will make again.

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STACY L.

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Reviewed: Nov. 28, 2002

Very good flavor, but not very moist.

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pretty_in_pink_pa

Cooking Level: Intermediate

Living In: Shippensburg, Pennsylvania, USA

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Reviewed: Nov. 28, 2001

I think I must have done something wrong. My stuffing came out very dry. Even before putting it in the oven I had to add extra broth to get it to a moist state. The taste was good but it was dry. I would probably make this again just to see if it came out any different.

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TXUKGal

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2001

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.

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KLANE

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Reviewed: Oct. 11, 2000

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!!

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SHALOZAN

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