Reviewed: Dec. 6, 2009

Made this recipe for the first time tonight, made a couple of changes. First I made a homemade Turkey sausage from a recipe on this site and since I wasn't cooking it in the turkey I added a can of chicken broth (14.5 oz) to help moisten it up a bit. It came out a bit salty but I attribute that to the broth brand so I might not add salt to the next batch I make, but I will definitely make this again!! Oh and I also baked it per another suggestion at 350 degrees covered for 1 hour then another 25 minutes uncovered to crisp and brown up the top a bit.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DanFiero

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2009

This will be my 4th year making this stuffing for Thanksgiving. I like to use Sage sausage and white bread for the bread cubes. My mother tried to use dried bread cubes once and it wasn't the same at all. Stick to the recipe and it will be a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VALSAULS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

Sooooooooooooo gooddddddddddd !! I won't wait for Thanksgiving to make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VickieL

Cooking Level: Intermediate

Home Town: Owings Mills, Maryland, USA

Living In: Mill City, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

Can you say YUMMY! I made this 1st on Thanksgiving and i nneded ore and i have ade it several times since and I have to mae extra for myself to hve the next day. Great recipe thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sherryboyer

Cooking Level: Expert

Living In: Marshall, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

Sigh. Way, way, way too salty as made. Not enough moisture, had to add chicken stock in order to get it to proper consistency. I don't think all of the poultry seasoning is needed, whether you stuff your bird or not (I did). Sausage made it a little too greasy for my liking, as well. Will stick with my old recipe, sorry.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

Very simple to prepare and very tasty. In my family, this is considered "traditional" stuffing. Thanks for sharing. If you are worried about the lack of cooking instructions, remember, stuffing does not have any "raw" ingredients - everything is precooked. You are really just warming and browning it. Some people like their stuffing crispy and some like it soft and moist - either way, just keep an eye on it and take it out when it is right for you. (The nice thing is that you can usually pop it in the oven in between other dishes.)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2007

I made this for Thanksgiving and it was a success. I used low fat sausages, and stuck to the recipe. This stuffing has great flavor, but I can only give this recipe four stars because of the lack of cooking time directions. I wasn't sure how long to cook it, so I just stuffed my bird.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2007

I LOVE this stuffing. I made it exact to recipe and was just a wonderful side to our Thanksgiving dinner!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mom to Lena and Aiden

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 21, 2007

Wonderful home made stuffing recipe. I added a bit of extra butter to make it more crisp. Everyone at our Christmas dinner loved it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

akakizzy

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Abilene, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2006

I picked up some Itallian sausage from the butcher shop and served this dish on Christmas with Crowned Pork Roast. The stuffing was the best part. Thanks for this easy recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

dtd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

Pretty good recipe. Does need a little chicken stock as another stated and you can add quite a few different things to personalize the recipe: bacon, apples, different spice, etc. A couple of people mentioned the lack of cooking instructions and the increased poultry spice. What they didn't notice is this recipe is for turkey stuffing. It's meant to be cooked in the bird. No cooking instructions are required as you would cook it just like a stuffed turkey. The increased spices are required because the spices are diluted from all the wonderful turkey juice that will be flowing through the stuffing. If your sausage is lean, your bread dry, and you're not planning on using the recipe as stated (in a turkey) then reduce the spice, add some chicken broth till moist, put in a covered baking dish for an hour at 350°, and then remove the cover and cook for another 20 minutes to brown/crisp the top. You'll enjoy it.

Was this review helpful? [ YES ]
130 users found this review helpful

Reviewer:

Baked-Ham

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

This stuffing was delicious, and very easy. Just make sure to add some chicken stock...it wasn't on the ingredient list, but is definitely essential.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Shannon

Cooking Level: Expert

Home Town: Lebanon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2006

This is similar to my mother's traditional recipe,with a few critical ommissions. I am not good with measurements... do it by taste... so a good handful of chopped fresh parsley and a cup or so of chopped walnuts really complement. Also, I use sage sausage, and rather than poultry seasoning, (we already have the parsley)plenty sage, rosemary and thyme (la la la). I stuff it into the turkey (bah humbug to non-stuffer panic)and always make extra, bake in a covered casserole. When you unstuff the turkey, you can mix some of that wetter stuffing in with the dryer baked batch. We all fight over it, later adding it cold with real cranberry sauce to turkey sandwiches w/salt,pepper,mayo. mmmmmmmm

Was this review helpful? [ YES ]
60 users found this review helpful

Reviewer:

katiemac

Cooking Level: Expert

Living In: Los Alamos, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2006

Out of this world...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LKGREENE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2006

This is not a bad recipe overall, but let me tell you that it needs some help. The recipe does not indicate an oven temperature or baking time. Obviously, this is needed. Since the meat is already cooked, I'd suggest baking 30 minutes in a covered casserole dish at 325 degrees to start, but keep an eye on it. The prep time is very misleading, in part because the recipe does not include baking time also because it assumes that you have cubed bread, cooked sausage, and pre-chopped celery and onions on hand. The recipe is too greasy--cut down the margarine/drippings to 1 stick of margarine, and add some water instead to keep it moist. 3 tsp of poultry seasoning is way too much. Cut to 1 tsp.

Was this review helpful? [ YES ]
88 users found this review helpful

Reviewer:

mjl4217

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2005

plain and simply delicious, i normally made stove top stuffing, but after making this, Ive been converted , everyone loved it

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHUCK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2005

Was quite good. Rather than make it all sausage, I tried 1/2 the sausage and added 1/2 lb of cooked, crumbled bacon. It probably made it a little saltier, but still good. I also added some of the stuffing the the turkey soup I made the next day and it added a nice flavour to it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MINASMOM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2005

This is the best stuffing recipe EVER! I have been making almost this exact stuffing for years and everyone says there is no better stuffing in the world. I have to double the recipe because it's so in-demand!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Diane Poppie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2004

This is the best turkey stuffing I have ever had! It reminds me of the stuffing my grandma and mom used to make every year. For a slight variation, some toasted pecans are a nice addition.

Was this review helpful? [ YES ]
9 users found this review helpful