The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 18, 2009
this was a disaster. I thought this would be a great option to take to my company potluck and actually keep the stuffing warm. i read the reviews prior and made changes per suggestions but it was a total mess. I left out the mushrooms and cut back on the liquid but it was still mushy on the inside and completely unappetizing to look at from the outside. I won't waste time trying this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 16, 2009
I love this recipe and get rave reviews every time I make it. I did make a few changes: left out the mushrooms (not everyone in my family is a fan), thyme and marjoram (I thought the other seasonings did the job plus I bought seasoned bread cubes). I ended up using quite a bit of broth to keep the stuffing moist. I also omitted the 45 minutes on high and cooked on low for only about four hours. It could just be my crock pot though because I find that I have to lessen the cook time on most recipes. All in all this is a wonderful recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 15, 2009
Not out-of-this-world, but as far as stuffing goes, this is what you'd expect it to taste like. I made 1.5 times the recipe -- PLENTY for 20+ people -- and used store-bought, bakery bread crumbs and 4 whole cans of chicken broth. It seemed moist at first, but it all worked out fine. I did stir it a few times. By the end of the cooking period, it was a little crusty on the bottom, but we just didn't eat that part. Definitely a good option and saves valuable space in the oven! Would make again, and really wouldn't change a thing. I used the gourmet mushroom pack (shitake, oyster, baby bellas) for a little extra flavor and texture.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 15, 2009
This was yummy! I was worried after reading some reviews it would be soggy, but I think others must not have read directions carefully or used fresh bread cubes or something. It was NOT soupy by any means - but it could also be a preference; some people like drier stuffing. If so, use less broth. I personally like mine moist. It was perfectly seasoned and didn't take hours to make. Two thumbs up, this is a keeper!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 12, 2009
Wow! I used the driest bread possible (a year old) and the liquid was waaaaaaay too much. Mine too was a soup. I tried drying it out in the oven but by that time it was all mush - couldn't tell the difference between the bread and the other ingredients. I'll stick with my family's trusty recipe and bake my stuffing in the oven.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 4, 2009
Half Recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 31, 2009
I'm a nervous hostess and am having Thanksgiving at my house this year so I wanted to try out this recipe ahead of time. I took everyone's advice and only used a little bit of broth, and added as needed. I made it with Martin's potato bread cubes and left out the mushrooms. It was SO GOOD! I halved the recipe b/c I read that it serves a ton of people . . . I had 3 hungry adults for dinner, and we polished it off (everyone loved it and had huge servings, and seconds). Also I followed the advice of others that went before me and only cooked it on low for 4 hours, checking periodically to add broth and stir. I'm glad I did b/c at times it was starting to stick to the sides and I could have seen it burning if I wasn't paying attention. But great, great, recipe!
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soy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 31, 2009
This beats stuffing a bird anyday, and tastes even better! As a matter of taste, I leave out the mushrooms, but I also think thats why some people are getting gray, too soggy stuffing. My suggestion would be to saute the mushrooms separately, and add just before serving. And as other reviews suggest, the amount of broth is likely too much, add about 1 cup and add more according to taste and texture.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 19, 2009
Delicious! Only wish it had some crunchy bits but it might because I stirred it a few times and shouldn't have.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 13, 2009
One less thing to go in the oven! Couldn't tell the difference. Delicious and easy.
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Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA
Living In: West Vancouver, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 13, 2009
The first time I saw this recipe I read all the reviews and no you don't need 4 cups of chicken broth. 1 can is plenty. I cooked in the slow cooker exactly as shown and found that it burnt a bit on the sides. Everyone still loved it. I cooked it again on Thanksgiving and didn't cook on high at all. I cooked for about 4 hours on low and stired it about 3 times during cooking. Didn't burn on the sides. This is an awsome recipe. This was the first homemade stuffing recipe I have made and it will be my last.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 12, 2009
Having grown up on traditional stuffing, I was skeptical about a slow cooker stuffing. I am thrilled with how this turned out. Having followed the recipe exactly, I found that it's moist, flavourful and just plain yummy! I would definitely recommend it to anyone looking for a great stuffing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 12, 2009
I have not made this recipe yet but I usually make stuffing with homemade corn bread. Has anyone tried that with this recipe? Please let me know. thanks
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 12, 2009
Great Recipe that I've used for years. Family just loves it! Key is really to only add enough broth to moisten the mixture....so don't dump all the broth in at one time. Add it a little at a time. This can burn in the crockpot, so either check on it a few times or start it out on low setting. Not all crockpots heat at the same temperatures, even if on a low setting.
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Cooking Level: Intermediate

Home Town: Rugby, North Dakota, USA
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 4, 2009
My friends loved this. In fact my boyfriend who usually prefers stuffing out of the bird said this his new favorite stuffing. I did add the broth gradually and it did turn an interesting color (not quite gray but a funny brown, that might have been a result of the bread cubes, I used the packaged stuff). It was nice as far as not needing additional oven space also.
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 28, 2009
This stuffing went so fast at Thanksgiving last year. I cant wait to make it again; it is absolutely delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 18, 2009
I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 26, 2009
I use this recipe all the time, I don't use mushrooms, so increase amt of liquid. People rave it tastes like stuffing from the bird & is so easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 11, 2009
Fantastic! I made my own bread cubes by cutting bread into half-inch squares and baking them in a 300 degree oven for 15 minutes, stirring twice. I added only 2 cups of broth and added another 1/2 cup while it cooked. I cooked for 4 hours on low, which was perfect. Also, I halved the amount of butter called for with no problems. Finally, I used 1/4 cup dried minced onions since I used my last onion in another dish. This is a keeper.
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Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA
Living In: Dillsburg, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 13, 2009
It tasted great! The only problem is, the stuffing comes out a little jello-ie because of all the liquid. Next time I might reduce the amount of liquid.
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