Reviewed: Nov. 26, 2009

Delicious and so easy!!! i didn't use mushrooms and used about 1 1/2 cans chicken broth and it turned out great! it smelled so good while cooking! this recipe will be used every year for thanksgiving :)

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Nov. 26, 2009

This was really good. I cut the recipe in half and added a box of store bought stuffing. It was done in about 3 hours.

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EXALTADONAI

Cooking Level: Intermediate

Living In: Sand Springs, Oklahoma, USA

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Reviewed: Nov. 26, 2009

This was good, however I used just under 4 cups of broth and it was a bit mushy. I used dried bread cubes and cooked it for about 7 hours. Next time I might only use 3 cups of broth. Excellent flavor.

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Nov. 26, 2009

I love this recipe. Traditional sage stuffing is my favorite on Thanksgiving and this fits the bill. I made it again today and received many great reviews including my niece whispering to her mom "mom, this is the best stuffing I have ever had!". I would recommend adding the chicken broth only as needed and removing the cover if it is too wet. Otherwise, we have raised the bar for Thanksgiving stuffing. Also, cooking this in the slow cooker makes the process so much simpler than traditional preparation. We had extra room in our oven and it was easy to make double the recipe!

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Stacy N.

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Reviewed: Nov. 26, 2009

This did not work out for me at all. I followed the recipe exactly as written and after 45 minutes on high and 6 hours on low in the slow cooker, this was a slimy mess. Sorry!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 26, 2009

Wow!! What great stuffing. I made it just as is. I did use plain croutons and the amount of broth was just fine! Thanks so much for sharing, I'll make it over and over again!

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Sonya

Cooking Level: Expert

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Reviewed: Nov. 26, 2009

Well. I halved the recipe and used a bag of store-bought wheat bread, and 2 cups of broth. One cup added right away, and the second after the 45 minutes on high. After 5 hours, I ended up leaving the lid off and turning the slow cooker back on high to attempt to boil off the excess liquid. The stuffing tasted quite good, but looked pretty gross. I will probably try this again since so many other people sound like it was more successful. I'm guessing the photo was taken prior to cooking...

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RLUCTERH

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Nov. 26, 2009

Absolutely delicious! I actually put it in the oven for the last 1/2 hour to dry it out a bit but it was really good!

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JenP

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Reviewed: Nov. 26, 2009

MMMMM. We bought some fresh 7 grain bread from the store and made our own bread crumbs in the oven for this. It has a great flavor, and sure beats the stuff out of the box!

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Adeline&Ezra

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Reviewed: Nov. 26, 2009

This stuffing was really good, but the last star is honestly for the addition of the crockpot! As a vegetarian, we have our stuffing without the turkey, and figuring out how to keep it warm was always an issue - problem solved! I didn't have to start it at the last minute, and yet I brought it to the table piping hot! Wonderful, wonderful, wonderful!!

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TKDJen

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA

Living In: River Falls, Wisconsin, USA

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Reviewed: Nov. 26, 2009

I didnt totally follow the recipie, but I must tell you it turned out great. Instead of buying all of the seasonings I got a pepperidge farm preseasoned bag to put in. I took out the mushrooms and added sausage. I only used 2 cups of chicken broth and I must say this stuffing is awesome!!!!

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thefarione

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Reviewed: Nov. 26, 2009

As with ANY recipe I try here at Allrecipes.com, I keep an eye on the entire process, and modify according to my personal taste/desired results. I am making this stuffing for the 4th year, and I have never gotten a bad review of it. My family likes apples in their stuffing, but half of them don't care for mushrooms. Some like Cubbisons dressing mix, some prefer real dried bread that we collect throughout the year in the freezer. My suggestion is that you WATCH what you are doing. This recipe inspired me to make many things in crock pots during the holidays. I beat my eggs into the broth mixture before pouring over the bread and veggies. Everything is coated nicely, and I don't stir anything. THe moisture spreads during the cooking process.

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Kari Hewitt

Cooking Level: Expert

Living In: Valencia, California, USA

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Reviewed: Nov. 25, 2009

Never fails! I've made this for several get-togethers and it's always a hit. Try to use day old bread tho, better that way.

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ryk

Cooking Level: Expert

Home Town: Dickinson, North Dakota, USA

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Reviewed: Nov. 25, 2009

I halved the recipe and it totally filled my crock pot to the brim. This was okay, and I love the concept of doing it in the crock pot because the turkey took up the whole oven, but I think next time I will try adding some other things to the stuffing mixture.

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MBSP96

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Boulder, Colorado, USA

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Reviewed: Nov. 24, 2009

Not the most appealing stuffing to serve, but the flavor is FANTASTIC!!! I wasn't a big mushroom fan, but tried it with Baby Bella's, and it added a wonderful rich flavor. I use seasoned dryed cubes (bag) and add only poultry seasoning. I prepare it the night before (minus the eggs), and then put it all together in the morning, cook on low and check for moistness every hour.

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BRANGIE

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Nov. 23, 2009

I have been using this recipe for several years, the only difference is mine does not call for marjoram and only calls for 1 can (14 1/2 ounces) chicken broth. I also do not add the salt, because it tasted too salty with it. Delicious recipe!!!

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MOMTOAUSTIN

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Reviewed: Nov. 23, 2009

I thought this was great - i made it for the office Thanksgiving Potluck today and got rave reviews from everyone. I bought a carton of the Progresso chicken stock and used maybe 3/4 of it. I sauteed everything the night before (as suggested by one reviewer) and combined it with store bought breadcubes and about 1/4 of the chicken stock and refrigerated it. I did not use the eggs, because i was afraid they wouldnt cook through in just 3 hours. Then i plugged in the crockpot and set it to High and let it cook until lunch. I added chicken stock as needed it turned out perfect. Next time i may use less salt than it calls for - but other than that - great!

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Mandy

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

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Reviewed: Nov. 23, 2009

We had this last night for an Early Thanksgiving dinner. It was excellent. Like Other readers pointed out.... You need to add only the amount of broth that you deem necessary. I added just short of two cans. I made 1/2 regular and 1/2 to which I added raisins, which is a family tradition & prefference. One Tip. I also used a crock pot LINER. What a snap to clean up. ENJOY !

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tingoose

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 23, 2009

I tried this recipe last year and it was a big hit. The folks who ended up with soupy dressing must be new to cooking or something. It clearly says to add just enough broth to moisten at the beginning. I also think that the consistency may have something to do with the surface area of your slow cooker. This comes out better when I cook it in my oval cooker, rather than my deeper round one. I also crack the lid about half way for the llast hour of cooking. I use dried cubes from the bag and it works great every time. By adding a drizzel of broth as needed throughout the cooking process it turns out perfect every time. Have made this recipe a dozen times over the last year and it is great every time. I have modified it with some ingredient changes for the holidays. We hate mushrooms at my house, so leave them out entirely. I add a pound of browned sage sausage, and a cup of dried cranberries. Replace the save witrh two t. poultry seasoning and add about a t. of fresh ground pepper. I sometimes use vegetable stock instead of chick, but that just depends on what's in the pantry. Also a wierd addition to some folks, but a standard for years in my WASP household--two cans of water chestnuts- diced fine. They keep their crunch even after the other veggies have lost theirs. Try it--they're delicious in this.

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shelteredrose

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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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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ERiley

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