Reviewed: Jan. 2, 2012

This recipe is fantastic! I made a few adjustments to suit my preference. I used 1/2 stick of butter, used mostly whole wheat bread, and also added the extra teasp. of sage, about 2 Tablesoons dried parsley, and 1 teasp. of thyme. Got a compliment immediately. Oh yes, I almost forgot, I took the advice on 'staling' the bread. After toasting, 4 slices in microwave for 1 min. will take care of making your bread nice and stale (I chopped easily with a large knife).

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Reviewer:

ajscherer

Reviewed: Oct. 27, 2011

This was awesome! I cubed the bread instead of smashing it and I used poultry seasoning because I didn't have any sage. I will definitely make this again.

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5 users found this review helpful

Reviewer:

deecooks

Reviewed: Oct. 22, 2011

Loved this recipe. Everyone enjoyed it at our Thanksgiving dinner. I made it for 6 servings. I used about 7 slices of whole wheat bread. I toasted the bread in the toaster and tried to use the rolling pin to crush it but it wouldn't work. It probably wasn't dry enough so I used the blender and that worked nicely. I did have to double the broth content and the amount of sage. It turned out amazing!

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Reviewer:

JazzyS

Reviewed: May 23, 2011

Thought this was delicious. The only thing I changed was to add carrots as well. I also used a little more stock because I didn't want it to be dry, I just kept adding more stock as it was cooking. Also save some stock if you are reheating it or making this in advance, the stock really helps the flavor to stay in and the stuffing to not dry out when it is reheated.

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Reviewer:

elviracross

Cooking Level: Expert

Reviewed: Feb. 5, 2011

this definitely didn't turn out as i expected.

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Reviewer:

a little blue

Cooking Level: Beginning

Reviewed: Dec. 24, 2010

I love this recipe.... because there is room for your own personal touch.. I did everything Cindy Rae did (including the Mushrooms) I am a mushroom freak... And I added a 1/2 cup of white wine, to the celery/onion/ butter Mix, near the end and let that reduce, then added a bacon & fried walnut (Yes, fried & drained together) mixture as well (Christmas always seems to have nuts?) As well I added my spiced to the Bacon mixture while it was cooling down, this seemed to let the spices meld better..In my opinion of course.. Thank you for this great recipe all! (Including all the Mod/-ers)

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Loonybin-Fizzbin

Reviewed: Dec. 13, 2010

So great and I added in Mushrooms and everyone loved it!

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Laura

Reviewed: Dec. 10, 2010

dry, dry and too much work

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luvtosow

Reviewed: Nov. 29, 2010

I made this stuffing for Thanksgiving and it turned out great, I made about 30 servings and it was enough for 16 people comfortably. I also added the extra tsp. sage and 1 cup extra chicken broth. Great recipe, thanks!

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Reviewer:

jhitchens23

Reviewed: Nov. 28, 2010

Delicious! Used this recipe for the first time I've ever stuffed the turkey. I did add a little extra broth to make it the right consistency before stuffing it, but it turned out perfect. I cleaned and stuffed the turkey the night before Thanksgiving and in the morning, it was ready to go straight in the oven. Had a little stuffing left-over, pressed it into a 8x8 glass dish and cooked for about 1 hour. Great recipe!

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