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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AMAJ0

	Cooking Level: Intermediate Home Town: Green Bay, Wisconsin, USA
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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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Reviewed: Sep. 29, 2003

Added celery and sauted onion in butter per others suggestion. This was spicy, but delicious.

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RubyReba


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Reviewed: Jul. 23, 2003

VERY good stuffing and the fact that its sooo easy to make gets an A+ from me!! I took "JUSTCYN's" advice and sauted the onion and some celery in butter and used that primarily for the moisture. However, since I was using dried/stale bread, I also used 1/4c chicken broth. Cooked in covered foil and it turned out good! Great recipe Katie!

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DREGINEK


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