Reviewed: Dec. 16, 2008

I was looking for a nice recipe for dressing to take to a work luncheon this week. I tested it over the weekend and am I glad I did. This dressing was swimming in butter. It had a gummy, mushy, and sticky consistency. I followed the directions and only changed the amount of broth at the advice of reviews to be sure I didn't use too much. The taste wasn't bad but I would never serve this to anyone. I was really disappointed. I WANTED to love this.

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sassy

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Reviewed: Dec. 14, 2008

I offered to cook Thanksgiving dinner this year for my family, which was my first attempt ever at a meal so large. This recipe for stuffing turned out great and it was the hit of the dinner. I left out the mushrooms and used about half the chicken stock.. I think this will become a staple in our family for years to come.

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Todd

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Reviewed: Dec. 1, 2008

This review is for the cooking method and time not the ingredients! I have always been worried about not cooking my stuffing in the oven with the turkey, but this year I simply didn't have the room. This recipe used very similar quantities to my family's traditional recipe, so I adapted the method and was thrilled with the results. I will always make stuffing like this in the future.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Dec. 1, 2008

This tasted sooo good!! I used 2.5 cups broth, and even though the top was nice and moist, the bottom was close to burning, so watch it after about 3 hours or so!

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SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 1, 2008

I made this stuffing this year for 16 people. I did not have a slow cooker so I made the stuffing in a large pot and let it cook on the stove for about an hour on LOW heat. Then I put the stuffing in the over on about 250 degrees for 3.5 hours. It turned out delicious! It was very moist and flavorful...everyone loved it!

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msgandel

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Reviewed: Nov. 30, 2008

This was my first year making Thanksgiving dinner, and I will continue to make this recipe every year. My family loved it saying it was the best they'd ever had. Cooking time was only about 4 hrs and 45 min. I used fresh herbs and only 2.5 cups broth. Two large loafs of bread made just enough bread cubes. Thank you for a wonderful recipe.

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Amber

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Reviewed: Nov. 29, 2008

Stuffing was a hit on Thanksgiving. This was my first attempt at making stuffing and it came out great. I used just poulty seasoning and sage for the spices as that is what I had on hand and omitted the eggs. I added about a cup of walnuts for extra crunch and added broth over the course of the day as needed. Cooked all day on low and it was great. You do have to watch it as even on low it will burn - just pull from the sides of the crockpot and pour in a little more broth.

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PAULINAJ

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Woodstock, Illinois, USA

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Reviewed: Nov. 28, 2008

Another new hit on our Thanksgiving table!! Like some other reviewers, I also assembled this the night before. I used two packages of the store-bought sage and onion dressing, omitted the eggs, sage and mushrooms, added dried cranberries, and ended up using more than the stated amount of broth. This cooked up perfectly in my slow cooker and everyone went back for seconds. This will be my standard stuffing recipe from now on. Thanks so much for posting this recipe!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 28, 2008

We enjoyed the flavor of this stuffing, but even thought I cut back on the broth, we still felt it was too wet. I will probably not make this again in the crockpot.

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lablover1212

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Nov. 27, 2008

Too watery! Turned out like soup

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LMOTAVALLI

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Reviewed: Nov. 25, 2008

I found this stuffing to be OK. My husband loved it though. I would probably make this again; cooking the stuffing in a crock pot was easy as this did not take up precious real estate in the oven on Thanksgiving day! I also used a slow cooker liner (can buy at the grocery store) to make clean up a little easier.

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Nov. 21, 2008

Excellent!

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Nov. 20, 2008

I made last year and am planning on this recipe this year. It is a great recipe. I did as others and added sausage, but also dried cranberries. I stirred about every hour and added broth as it cooked. The amount of broth depends on your crockpot. I have a stone one, so I came close to using all of the stated broth. A very good recipe, tastes great and changes the "traditional" folks minds

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Kristy Schroeder

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Reviewed: Nov. 19, 2008

I made this stuffing for a playgroup Thanksgiving party and it turned out WONDERFUL! I was looking for something easy to make that would work well in a pot-luck situation and this was just the thing. I followed the recipe exactly, except I was out of sage so I added a little extra poultry seasoning. I also finely chopped the mushrooms and onions(in hopes of hiding them from picky kids-as this was made for a PLAYGROUP). I used the dried breadcubes for stuffing that are usually on the shelf by the Stovetop;) and it took the full ammount of chicken broth suggested-about 4cups. Yummy-easy-will deff. use this recipe again! THANX!

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Skye

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Reviewed: Nov. 3, 2008

I modified this recipe for my vegetarian brother-in-law by omitting the poultry seasoning and using vegetable broth instead. I am asked to make this every Thanksgiving and it is usually gone before the stuffing that is from the turkey! This is a great recipe even without the modifications. Very moist and delicious.

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mandee

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

Great hit at a pot luck. I did cut the chicken broth down and margerine down by half as suggested. Also added two packages of sausage meat fried up, cut up and drained. And about 1 1/2 cups of craisons really added a nice flavor. Also cut back the cooking time...Start on high like it says and then down to low only for 2-3 hrs max.

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PATTIMOM2

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Aug. 6, 2008

VERY GOOD STUFFING!!! My husband would still prefer bread, butter, and onions though!!!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 20, 2008

I followed the directions exactly and it came out so soggy I had to put it in the oven to bake another half hour!

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Bella R.

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Reviewed: Jun. 16, 2008

I left out the mushrooms. My sister really liked it. The stuffing was very moist like when it's cooked inside the turkey but you don't have to worry about food poisoning.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: May 17, 2008

This is now my go to Holiday recipe. Took the advise of others and decreased the amount of broth but noticed it did taste kind "gummy" second time I made it I used less butter which seemed to help. Both times this was the dish everyone raved about forget 2nd's they went back for 3rd and 4th helpings.

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