I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!!

This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!!

Absolutely incredible!!!!!!! My mam-maw used to make this and unfortunately she never wrote down the recipe. My mother have tried to duplicate it with no luck! I was determined to find this recipe for Thanksgiving this year, and here it is. I will say that I changed it a little: I used about a tablespoon of sage, and I did half and half fresh bread and the herbed Pepperidge Farm bread crumbs. Mam-maw used to use cornbread as well, but I was too busy to make any--next time I might add that as well. Again, thank you so much!!!!!!

It was a wonderful stuffing recipe! We loved it. It was so easy and so tasty~ we cooked it in a turkey and it turned out perfect.

This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good, but lacking substantial flavor. We added 1 cup more chicken broth and upped the dose of sage. (The called-for liquid amount is already too low, so more chicken broth makes the bread more moist and flavorful.) It's hard to give up Stove Top, but making your own is worth the effort!

I loved this recipe, and so did my family. I should have made a double batch, because they scraped the pan. The only thing I did differently was to baste this dressing a couple of times with a turkey baster full of juice from the turkey I had roasted earlier in the day.

This rcipe is great! It reminds me of my grandmothers stuffing, Thank You! Denicew

I used rye bread and added mushrooms for a twist. It really gives it that extra flavor everyone says this stuffing is missing. It's been a favorite of my entire family for years. Great recipe.

Great recipe! I made it for a Christmas dinner for friends here in Japan who had never had turkey or stuffing before, and they loved it! I didn't have sage, so I used rosemary instead. It was a big hit!

Good basic stuffing. I used brownberry seasoned bread cubes. I cut the recipe down to serve 6 and stuffed a perdue oven roaster with it. Since I scaled the recipe down, I omitted the egg, which would have been 1/2 of an egg, so my allergic baby could enjoy some as well...and he did ;) Thanks Lynn.