Reviewed: Nov. 26, 2009

I tried this out and I was kind of disappointed. I did as other reviewers suggested and I sauteed onions and celery in butter then used that to moisten the bread. It was too buttery for my taste and my boyfriend didn't like it either. It may actually be better with just the water. It did look pretty though, and I submitted a picture because there wasn't one up there yet.

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TheGoddessGiGi

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: May 13, 2009

By the time I was done with this recipe there wasn't one ingredient I didn't change. I used dinner rolls instead of bread for a sweeter flavour. Sauteed onions and garlic in a good amount of butter. Dropped the water altogether. Added chopped frozen cranberries. Spices...sage, celery salt, a bit of cinnamon, a bit of curry powder, dash of rosemary, tiny amount of bay leaves. The result is a sweeter than spicy combination but with a touch of both. At the very least, I say use the butter instead of the water and cook the onions.

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Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Feb. 23, 2009

This just didn't do it for me. It was very dry even with extra broth. Not sure what I did wrong. I'll stick to stove top until I find the perfect recipe.

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Janet

Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA

Living In: Amherst, Wisconsin, USA

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Reviewed: Dec. 10, 2008

it was easy, but not enough flavor for me. Also, the recipe does not say what temp to bake it on...?

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MrsRG2006

Cooking Level: Beginning

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Reviewed: Nov. 26, 2008

This is close to mine . I saute my onions , use fresh bread & lots of sage (no celery ,one child won't touch it!)definately (warm) broth instead of water AND I use 2 eggs for the first loaf ,& add 1 egg/each additional loaf of bread . I use lots of broth & cover the pan til nearly done since my family prefers a very moist dressing . This year for the first time in 30 yrs. I plan to change it by adding chopped apple ...as long as no one tells them , lol !

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KAIBRYN

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

I was really nervous about making stuffing from scratch...I was convinced I would somehow mess it up and ruin my first thanksgiving meal. Luckily I found this recipe and it turned out amazing! Next year I'll try adding some fun stuff for some variation but it's great as is.

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TheBean

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 19, 2008

This stuffing didn't live 5 minutes in our family of 3! I made it to go with a pork roast. I followed suggestions and sauteed celery and onion in 1/4 c. butter and tossed that with the bread to moisten, instead of water. I also added an entire apple, peeled, cored and sliced. I baked it in a casserole dish for an hour and it was a perfect complement to the pork. Thanks!

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Nicki Shearer

Cooking Level: Intermediate

Home Town: Lancaster, New Hampshire, USA

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Reviewed: Dec. 22, 2007

I love this recipe! As is, it's perfectly moist and very tasty. And it's so versatile you can add anything to it and it's still fantastic!

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Vicky C

Cooking Level: Professional

Home Town: Walpole, Massachusetts, USA

Living In: Wolfville, Nova Scotia, Canada

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Reviewed: Jan. 15, 2007

This is a good base for easy stuffing. I made the following changes and the stuffing came out great! I used one onion, 2 celery stalks & 8 oz. mushrooms sauteed in 1 stick of butter. One chopped, peeled apple and 1 cup chicken broth. 1 tsp. poultry seasoning. Baked covered @ 350 for one hour. Very tasty!

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Heidi B.

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Dec. 30, 2006

This is a good base recipe that can be made into whatever you please. I used chicken broth instead of water, added some celery and garlic, and used pumpernickle bread with white bread. It turned out really well with the changes, but I think it would have been a little bland without them.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006

This is a good basic and versatile recipe. I added sliced mushrooms, and some very finely chopped walnuts and celery. If I were to make it again, I would probably use chicken broth instead of water for extra flavor. Thanks, Katie! And a belated Merry Christmas to the Allrecipes crew!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 23, 2006

great idea!

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Lisa

Cooking Level: Expert

Home Town: Washington, Indiana, USA

Living In: Shiloh, Illinois, USA

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Reviewed: Nov. 19, 2006

This was quite bland for our taste. I do think by adding a little ground Savory and using chicken broth in place of just water would add a lot to this recipe.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jan. 10, 2006

Our kitchen isn't very "cooking-friendly" but I tried this anyway because I missed my grandmom's stuffing after moving to London. It is SO close to hers I just had to say THANK YOU for this! It's a taste of home that I can aquire MANY miles away! And I haven't even tried it with the celery suggestion yet!

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Azumichi

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Reviewed: Dec. 8, 2005

This was way too plain for me, so I added celery, onions and an apple...Still came out a little bland. I guess Ill have to keep adding things until I like it.

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LIZ1016

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Reviewed: Nov. 22, 2005

i found a recipe just like this once, only it called for forming the stuffing into round balls and frying them in a pan instead of baking - some cooked bacon might be good to add

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Bonnie

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Reviewed: Dec. 30, 2004

I found this quite good. I used brown bread, and sauteed onion and celery in butter as the previous poster suggested. I also eliminated the water and added a chopped apple. I used soft bread but put it all together the day before and left the cover slightly loose on the bowl in the fridge overnight. Stuffed it in the turkey the next morning. Very easy and very good! Will definitely make again.

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CROWLAND

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Reviewed: Dec. 29, 2004

This was very simple to make and quite good. Since I don't like onions, I didn't add them, but I still added about a stick of melted butter and some chicken broth for moisture instead of water. I served it with beef cubes and gravy.

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KJPACA

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Reviewed: Oct. 13, 2004

This was good, but a bit dry. I cooked at 350 in a casserole dish, covered for an hour. I followed the suggestion to add sauted onions and celery and use the butter for moisture. Next time I will add 1/3 c water as well.

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JUST-MARRIED

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Reviewed: Oct. 27, 2003

Delicious! Like every one else I pumped up the calories by browning onions and celery in butter and using chicken broth.

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Monica

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Really Easy Bread Stuffing

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