Reviewed: Mar. 24, 2009

Great stuffing for our Christmas dinner! Loved it, and it reminded me of the kind I used to eat as a kid. Yum!

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Reviewed: Mar. 19, 2009

I am usually not a fan of stuuing with fruit in it, but this one is great! All my dinner guests loved it and my roomate asked me to make more!

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Athena

Home Town: Pocatello, Idaho, USA

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Reviewed: Nov. 27, 2008

This was so easy and delicious! I used 3 italian sausages in casing because I had it on hand, I removed the casing and ground meat. Everyone loved it.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 17, 2008

This was awesome! I made this Last year and I am making it a new tradition. This is a great way to make a kindof plain side dish great. We ate this as a main coarse with the leftovers too! Thanks for sharing it. I'm surprised it has not had a whole lot more reveiws.

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Peggy

Cooking Level: Intermediate

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Reviewed: Jan. 6, 2008

I think making was the last time for stuffing. I've always been a stuffing gal, even going as far to stuff the bird, remove and re-bake to kill bacteria for the taste, but I found that I really didn't like this. I wished I had done a really nice wild rice mix for christmas instead.

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melissa1977

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Dec. 6, 2007

Easy recipe. I substituted vegetarian sausage crumbles, and they were good. The cranberries were the highlight of the dish.

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Jennifer

Cooking Level: Beginning

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Reviewed: Nov. 29, 2007

I like my stuffing on the dryer side. I was only going to add one can of broth...but then I decided just to follow the recipe. It's good, but I think I should have gone with just one can of broth. I will try it that way next time.

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MOOSH34

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Reviewed: Nov. 29, 2007

i just made this for the first time to stuff our thanksgiving turkey. i didn't have bob evans sage sausage, so i used regular and added poultry seasoning and sage--maybe a tablespoon of each. i stuffed the bird(20 lb) and had a whole pan of leftover stuffing which i held in the fridge. when the turkey was done and i was ready to put the pan of stuffing in the oven, i had to add 2 more cups of broth--the stuffing had soaked it all up. everyone loved the sausage/cranberry taste. i will definitely make this again!

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kimmy sue

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Reviewed: Nov. 27, 2007

This recipie is relatively basic but went from good to amazing with day old Italian bread with the chopped onions & celery..then added sage etc. Pre-packaged bread stuffing simply can't beat the real stuff. I also moistened the stuffing with some white wine..you can also use chicken stock or orange juice, then frozen and or fresh cranberries. The Evans sausage is wonderful and a keeper. I also threw in a couple of chopped apples...ahhh wonderful!!!

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Chris in Montreal

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 12, 2007

We had this for Christmas last year, and I'm pulling it out again for Thanksgiving. I love the contrast of the sausage and cranberries. I usually make this the night before, then just pop it in the oven.

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GINDER04

Cooking Level: Intermediate

Home Town: Bridgeport, Illinois, USA

Living In: Olney, Illinois, USA

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Reviewed: Dec. 17, 2006

My family loves this new stuffing!

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SHER5665

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Saint John, Missouri, USA

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Reviewed: Dec. 16, 2006

I LOVED this ~ It was a great shortcut for stuffing/dressing. (I served a pre-bought, fried turkey from a local restaurant) I really like incorporating the dried cranberries in it as well. Some family members didn't care for it as much as I did, but I WILL be making this again :)

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SoccerMom

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 26, 2006

I made this for Thanksgiving this year and everyone raved about it. I did not have the Bob Evans sage sausage on hadn, so I used a pound of hot sausage I had and the results were very good. This is probably because the stuffing I used was seasoned with sage. I used the shredded stuffing, not the cubes, and I think this made the dish better. I did not have a turkey to stuff (we had a turkey breast), so I just made this in a glass casserole dish. I even made it the day ahead and stored it in the frig until it was time to bake it. A very good and easy recipe, it will be a family favorite of ours for several years!

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chris g

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Reviewed: Nov. 19, 2006

this was awesome i used it with a pork roast and served it on the side. i am not a big fan of cranberry's but it tasted better then i anticipated. everyone loved it and that was from 20 people since it was for my brothers going away party. thanks this is a definate. in stead of the stuffing ina box, i made a corn bread stuffing (better for my son to eat since he can't have milk, so made the corn bread with rice milk instead. no one knew it was made with rice milk.

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