The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2009
This was good. I added 14 oz. of chicken broth before baking and it still was a little dry. I probably won't make it again.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 13, 2009
I really like this stuffing. I toasted the bread until very dry. Greased a 9x13 pan, baked at 350 for 45 minutes. I basted it with the dripping from my chicken twice during the 45 minutes and it came out perfect. This will be the recipe I use from now on. No more boxed stuffing.
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Cooking Level: Intermediate

Home Town: Matherville, Illinois, USA
Living In: Viola, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 3, 2009
This turned out good.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 31, 2009
I toasted 10 slices of bread and added 2 chopped up boiled eggs to the mix. Moistened with chicken broth. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 13, 2009
it was really good and versatile i just threw in watever
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Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 1, 2009
Wonderful spicy taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 8, 2008
Best stuffing ever! I substituted Sweet Italian sausage for the breakfast sausage. Instead of stuffing the bird I put the stuffing in a crockpot and added a little chicken stock to moisten and cooked it on high for about an hour. Simple recipe, and it got the most compliments. This one definitely goes into my recipe box!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 6, 2008
My first attempt at sausage stuffing and it was excellent but I added 2 cups of chicken stock because it was too dry.
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Cooking Level: Expert

Living In: Portville, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 2, 2008
this was so simple and made my life so much easier on a busy Thanksgiving day! It tasted great and I will be making many more times!
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Cooking Level: Expert

Home Town: Franklin, Indiana, USA
Living In: Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 29, 2008
Wonderful! I made my own bread and cubed it, and used garlic, basil, cheese sausage, and it was terrific. Great, simple recipe. Thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 28, 2008
This Stuffing comes from the old country Scotland that is. I've made this recipe my whole adult life. MY mother taught me this and hers taught her. If you try you'll buy guaranteed. 5*****
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 28, 2008
I made this stuffing, did not stuff in turkey, it came out extremly dry!! I am not sure what I did wrong, I followed the recipe exactly. The flavor was great however, which is why I gave it 4 stars...perhaps I did something wrong...I will probably not make again, even though the flavor was good to me, guests thought it was "off".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 28, 2008
I made this for Thanksgiving dinner and used one loaf wheat and one loaf white bread as stated in an earlier review, then my husband suggested I use sage flavored sausage, which was amazing. The best mistake came when I unknowingly added pineapple juice right before baking instead of chicken broth to have moist stuffing, I didn't want it too dry. It was so good and everyone raved about it. So I suggest sage sausage and pineapple juice, I'll make it again next year!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 27, 2008
I really liked this. I stuffed my Thanksgiving turkey with it and baked the rest in a casserole. My only criticism is that it is a little too salty. I think I might not use quite so much sausage next time. Otherwise, it was very tasty and worth making again. Also, it's quite easy to prepare. I recommend this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
I have been using this exact recipe for 20 years now. It has always been a hit, and the only complaint is that I never made enough! I now triple this recipe. Fabulous dish anytime, but extra special with Thaksgiving dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
My Mom always made this except somewhere along the line the sausage got substituted for hamburg - probably due to cost. I ususally combine both. If not stuffing the bird, I don't use as much butter but do use some chicken or turkey stock to moisten it up. I have also used bagged bread stuffing cubes, rather than make my own (sometimes, anything to save time). Either way - Thanksgiving is just not the same without this stuffing at my house...yum!
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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
I've been using this stuffing also without proportional amounts. I also add 1 pkg. of defrosted creamed spinach and I use loose fresh sausage instead of patties. My family loves it.
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Cooking Level: Intermediate

Living In: Delray Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
This is the recipe I use. I never had the measurements either, Mom taught me the same, add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs, so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked, add it to the mixture for extra flavor. Happy Turkey Day!
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Bev

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 26, 2008
This recipe is VERY similar to one that my Mom passed down to me with no proportions. Changes are: 1/2 pound of sausage, 1/2 onion, the LIVER of the turkey chopped EXTREMELY FINE, and one egg. This is my families favorite part of the bird! :-))
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 25, 2008
We make a very similar stuffing except that we use the Pepperidge Farms dry herb seasoned stuffing mix, add diced onions, diced celery, raisens, diced apples,crumbled spicy sausage, and lots of poultry seasoning. It's then moistened very well with chicken or turkey stock before we stuff the bird and/or put in a baking dish for extra stuffing. It's one of my families favorites for Thanksgiving and haven't had another kind that we like as much as this one.
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Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA
Living In: Beech Island, South Carolina, USA

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