Reviewed: May 7, 2012

I needed to find a lower carb dressing/stuffing this year for my dad who happens to be diabetic. While this isn't officially "low-carb," it really is lower in carbs & is quite yummy! It's a new favorite at our house - we had it at Thanksgiving & Christmas.

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Reviewer:

krsmom

Reviewed: Apr. 7, 2012

I use 12 grain bread for a little nutty flavour and some added texture, some cubed apple and two beaten eggs just before stuffing the turkey. Delicious every time!

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Reviewer:

Val

Reviewed: Mar. 3, 2012

I cut this recipe in half. I added in fresh minced garlic and I used butter instead of stuffing. I also threw in some fresh minced carrots. This needed a little more moisture, I added in a little chicken broth (I didn't measure, I just added until it looked right). This was a nice basic stuffing. I served this with Sherry Apple Pork Chops, drizzling the "sauce" over the stuffing. It went really well together.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 3, 2011

A huge hit! I used one loaf of french bread and had to add some extra chicken stock, but otherwise followed the recipe. Amazing!

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Reviewer:

meagarunt22

Reviewed: Nov. 25, 2011

I also baked this outside the bird, so I had to use approximately 4-6 cups of broth/drippings. It was delicious.

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Reviewer:

GramZ

Reviewed: Nov. 25, 2011

Served it at Thanksgiving, and it was a huge hit. My sister dislikes stuffing but tried it to be polite. A new convert to stuffing! Technically we made it as a dressing, since we didn't stuff it in the turkey to cook it, but it was moist and totally delicious. We used a high quality farm loaf (Zingermann's cut into bigger chunks) rather than buy prepared stuffing bread, so it added a delightful flavor on it's own. The only downside is that it won't last very long--it's always the first casualty in the leftovers consumption contest.

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Reviewer:

Chris

Reviewed: Jan. 10, 2011

I made this at Thanksgiving for a friend from up north. Being from the south I usually make cornbread dressing, but my friend asked for bread dressing. I came across this recipe and decided to give it a try. The dressing was a hit at dinner. The sausage and butter makes this dish rich and flavorful. I used a loaf of day old bread from the bread store. Just cut the bread into chunks and follow the recipe. Simple and Delicious!! (I only gave four stars because, after all, I am southern and partial to cornbread dressing).

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Reviewer:

drumscott

Cooking Level: Intermediate

Home Town: New Smyrna Beach, Florida, USA

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 26, 2010

A very rich stuffing. I made it with a few changes ~~~ 4 more cups of bread and about 2 cups of chicken stock. I also used salt free butter. Baked for 30 minutes at 350 and it came out very nice. My small family really enjoyed it. Next time I may try half the butter. Thanks for sharing.

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Reviewer:

patsy

Cooking Level: Expert

Home Town: Weedsport, New York, USA

Reviewed: Apr. 24, 2010

This was fabulous; I used ground italian sausage and italian bread. I only used 1 stick of butter and next time I will add chicken broth.

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Reviewer:

Penni's Pastries

Reviewed: Dec. 23, 2009

Absolutely delicious! I stuffed my turkey with half of it, and just baked the rest in a casserole dish (with a little chicken broth added). I will definitely be making this one again!

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4 users found this review helpful