Reviewed: Nov. 28, 2008

I'm still trying to figure out where I went wrong with this recipe. I did not use store bought bread cubes, but instead opted to make my own (sat out several days before hand to dry out). An hour before we were supposed to eat, I tasted it and was horrified to find out that it was warm soggy bread (no resemblance to stuffing whatsoever). I tried to remedy the situation by placing it in the oven uncovered for 30 minutes, but it just turned out to be a mess. Sorry, but I'll resort to stuffing the bird as usual next year. Lesson learned.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 28, 2008

I used 3 bags of the M. Cubisons seasoned stuffing, I substituted chopped carrots for the mushrooms (preference), substituted 1 cup of orange juice for broth and omitted the marjoram (after reading other comments) kept everything else the same- slow cooked low for about 3 1/2 hrs then upped it to high for 1 hour. This is a "wet" stuffing- I like "wet" but most of my friends like a more crusty fluffy stuffing. Next time I will use a little less broth, or add the 4th bag of stuffing cubes and fluff the stuffing a little more. I will make this again- easier to use the crock pot for sure!!!

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PrincessBee

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 28, 2008

Great taste, I used about 3 1/2 cups of the broth. I think the secret is to stir it in slowly. whole family loved it and helped save time and space useing the crock pot

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MAMADE1

Cooking Level: Intermediate

Home Town: Murray, Kentucky, USA

Living In: Kirksey, Kentucky, USA

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Reviewed: Nov. 28, 2008

Very easy to make, I followed the previous ratings' advice and used only 2.5 cups of broth, and put a dish towel under the crock pot lid to curb water from the condensation from getting back into the stuffing. That said, it still was really moist (almost a tad too moist, but some might say that would give it a more "inside the bird" texture) but tasted great. A definate make again!

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Jennifer

Cooking Level: Intermediate

Home Town: Urbana, Maryland, USA

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Reviewed: Nov. 28, 2008

This is real similiar to what we usually make for Thanksgiving dinner only we usually cook it in the oven - which is usually full of other stuff! Next time I think we will cut down on some of the butter and put the mushrooms in it (made it without because we didn't have any on hand). Good old fashioned stuffing recipe.

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El Medico Loco

Cooking Level: Intermediate

Living In: Imlay City, Michigan, USA

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Reviewed: Nov. 27, 2008

Wonderful idea that I'll use every year from now on! So nice to not have the stuffing to worry about. My only problem was that I didn't read the reviews (I was rushing around too much I guess :)) Anyway, IMO it doesn't need the high heat setting for the first 45 min. Mine ended up being very dark brown, basically burnt, along the outside, and that was after just 4 hours. The inside stuffing was perfect, thankfully. Next time I'll just keep the crockpot set at low the whole time. Also, I agree with the reviewer who said that if you're using the commercial stuffing cubes, like Peppridge Farm, you'll need more chicken stock. Fresh bread cubes need less liquid. I used Peppridge Farm and ended up adding about 3 c. of stock. Again, thanks so much for this keeper!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Nov. 27, 2008

Delicious! Got rave reviews from everyone. I agree with other reviewers to add broth as needed. I used loaves of french bread that I toasted right before use. I added a little extra sage and some garlic to give it a little more flavor. This one is a keeper!!

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MAMASMRF22

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Reviewed: Nov. 27, 2008

I mixed this up the night before minus the eggs. I used a bag of croutons, I chopped up some rosemary, sage and thyme. I used a teaspoon of poultry season. I used only 2 cups of broth for overnight. The rest was the same. Then the day of I mixed in the eggs and two more cups broth. I had to add a little more broth during cooking. It was perfect. I did cook the gizzards and heart of the turkey with the stuffing, but it was oh so good!

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BILLIEBCC

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

I found this recipe yesterday and bought the ingredients last night. Such a great recipe! I didn't change a thing. It's so great to be able to cook it in the slow cooker and have the stove top or oven to use.

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chica21b

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Reviewed: Nov. 27, 2008

I stumbled across this recipe many years ago when I started deep frying turkeys, and needed an alternative to "in the bird" recipes. I only use 2 1/2 cups of chicken stock, and it still turns out nice and moist. And the aroma that fills the house, well, it's a nice prelude dinner.

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WOODWASTER

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Reviewed: Nov. 26, 2008

I had to search for this recipe so I could make it tomorrow. My Grandma has been making this stuffing for over 40 years and it is a family favorite. I cannot imagine Thanksgiving without it. She uses store bought bread crumbs in a bag, so it in neccessary to use at least 3 cups of broth. I can see that if your bread is not extremely dry the broth would be overdone. This is the best stuffing in the world!!

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bzzymom

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Reviewed: Nov. 26, 2008

Fantastic! Definently start out with using just 2 cups of chicken broth, the condensation from the steam will keep it moist enough to almost not need any more broth. The only thing i added was minced garlic to the veggie saute.

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steph4x4

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Reviewed: Nov. 26, 2008

I've been making this stuffing for four years now and never posted a review. Its worked so well for me that I wanted to add more positive feedback. Try it, you won't be sorry. Your Thanksgiving will be a hit! :)

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tuh

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Reviewed: Nov. 25, 2008

Made this for the first time last Thanksgiving, and got rave reviews! This is definitely a keeper.

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Adrienef

Cooking Level: Beginning

Home Town: Sitka, Alaska, USA

Living In: Abbeville, South Carolina, USA

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Reviewed: Nov. 24, 2008

This was excellent. I also added pork sausage. I too would be careful with the liquid. I read someone else's instructions and they recommended not adding the 4 cups of broth right away. I used bakery bread cubes and not the packaged season ones since I added seasoning.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 24, 2008

Make sure you use day old bread. I bought a fresh loaf of Italian bread, toasted it and it was too mushy. The flavor was great thought! I also used 4 tsp of poultry seasoning rather that buying spices I rarely use.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Nov. 23, 2008

I made this last year for Thanksgiving and will be making it again this year. It is the BEST stuffing I have found. My whole family and guests loved it too. I also like that I can make it ahead of everything else and it will cook in my slow cooker while I am working on the rest of the meal. Thanks for sharing Gayle.

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Katrina

Cooking Level: Intermediate

Home Town: Milton, West Virginia, USA

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Reviewed: Nov. 23, 2008

I made this last year- just something to think about: at this time of year deli counters are roasting turkeys for office parties etc. I bought several large containers of turkey broth, simmered it for a while to reduce and used it in place of the chicken broth... a little change but makes it even more like the old fahioned "in the bird" flavor. Thanks for this recipe- what an easy way to make great stuffing!!!

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JEM

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

I made this last year for Thanksgiving and got huge raves on it!! I did add craisens and 1 can of cream of chicken soup, put it on in the morning and it cooked all day!!! It was delicious! One hint I would give, make sure you are using unseasoned bread stuffing cubes.. if you use the seasoned kind.. it a bit of an overkill and takes away from the seasons added!

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Michele

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Reviewed: Nov. 17, 2008

This is great. Used 3 cups of broth and very dry bread crumbs. Turned out great and the slow-cooker aspect was an amazing time-saver... and is the reason I gave it 5 stars instead of 4.

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bee

Cooking Level: Intermediate

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