Reviewed: Dec. 27, 2005

Very good. Omitted the mushrooms and used 50% cornbread. The 4 1/2 Cups of broth called for in the recipe was just the right amount.

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GRAMMABEA

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Reviewed: Dec. 23, 2005

I love this recipe! This is going to be my one and only stuffing from now on. We don't like mushrooms in our house, so I used sausage instead. Perfect!!

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Dec. 21, 2005

I love that this is made in the crockpot. It is a great recipe that you can tinker with to get perfect to your own taste. Thank you so much for this!

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WESTIEMACK

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Reviewed: Dec. 20, 2005

wow everyone loved this stuffing when I made it and my family are still talking about it! YOu would never guess that it was done it a slow cooker. I added a can of cranberry sauce(whole cranberry one)

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lor

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Reviewed: Dec. 19, 2005

This stuffing is REALLY good. I had to add more bread though because it calls for too much broth...would be gooey. Next time I'll start with less broth. Also, I would decrease the salt to one tsp..was a tad too salty.

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PERRY68

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Reviewed: Dec. 8, 2005

I highly recommend this recipe for stuffing. I've made this many times and I've always used the oven to make, like the note on the bottom of the recipe suggests, and it comes out perfect. I did cover the dressing with tin foil because I thought it may dry out to much. The amount of sage is important.... don't guess but do follow the recipe. I've made it with to little sage and too much sage... The perfect amount for me is to follow the recipe exactly. I did reduce the recipe down for four servings and that seems to be just right for 2 people. This is good stuff!!!!

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 7, 2005

I would rate this with 6 stars if I could. Everyone thought this was the best they have ever had, including myself. I used bakery white and wheat bread, cubed it, and let it dry out on sheets overnight. I used about 3 cups of broth and it was perfect. Next time I will cut down the salt to 1/2-1 tsp., per my preference. Just a fabulous, easy recipe that I will most certainly be making again!

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BUTTERCUP928

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

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Reviewed: Dec. 1, 2005

Some members of my family do not like mushrooms so I left those out. I put the melted butter, spices and vegetables in the refrigerator overnight so I only had to add the cornbread/bread crumbs the next morning. I also used chicken bullion instead of stock. Everyone one loved it.

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LynnB7764

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Reviewed: Nov. 28, 2005

This is the best stuffing recipe ever! I only used 1 can of chicken broth and it was perfect. Everyone raved! This was the best part of the meal! Thanks for a wonderful new "tradition" for my family!!

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 27, 2005

This gets better each time we reheat for another serving! I had to cook for approx 10mins extra (using oven recipe and not slow cooker recipe), or it was soggy. Also made it with gluten-free bread and no one could tell the difference!!

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Nov. 25, 2005

This had really good flavor. I used fresh bread which may have causes it to be soggy. I ended up adding about 1 & 1/2 cups of store bought bread cubes. Also, this works well with fresh herbs.

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TRACY REYNOLDS

Home Town: Columbus, Ohio, USA

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Reviewed: Nov. 25, 2005

My husband likes his stuffing very moist and he said this is the best I have ever made - we have been married over 40 years!! The only spices I used were sage and poultry seasoning and no mushrooms. I started with 1 1/2 cans of chicken broth (14 oz. size) and added the rest gradually when I stirred the stuffing every hour or so. Started it on high for 45 min. and then 4 hours was perfect. It was a big hit, and I will definitely use it again. I also liked the convenience of preparation in the crockpot. Thanks.

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GOSTREAKS

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Reviewed: Nov. 25, 2005

I am giving this 4 stars rather than 5, only because the recipe calls for a lot more broth than is needed. Otherwise, this is a delicious traditional stuffing that now is the only recipe I will use for Thanksgiving.

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Mega Mom

Cooking Level: Expert

Home Town: Green Acres, Florida, USA

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Reviewed: Nov. 22, 2005

This will be the third year that I am making this recipe. As far as I'm concerned, there is no other way. The first time I made it, it was a definite winner in my household.

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VALDINA

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Reviewed: Nov. 16, 2005

THE BEST STUFFING! This will be my third Thanksgiving making this stuffing - my family looks forward to it. So great because you save so much time and oven space using the crock pot. It turns out perfect every time!

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alr132

Home Town: Omaha, Nebraska, USA

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Reviewed: Nov. 7, 2005

I made this for our Thanksgiving celebration last year and it was AWESOME! I've never made a turkey, let alone stuffing before and this was a big hit. Mixed it up the night before and put on in the morning for noon lunch...was ready after 4 hours on low. Didn't use as much broth. A definate keeper! Thanks!

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MARGIEBOZ

Cooking Level: Expert

Home Town: Cecil, Wisconsin, USA

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Reviewed: Nov. 7, 2005

This recipe came out great, but I reduced the broth to about 2C. I added chicken and sausage, and everyone loved it!

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Jenifer

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Reviewed: Nov. 6, 2005

Excellent recipe! Only changes I made were that I added all the spices to the onions and butter...mom taught me that many years ago...makes it easier to get the flavours all through the stuffing. I also finely chopped the mushrooms, so that we had the flavour, but they were disguised for the kids! Only used 2 cups of broth and cooked for about 5 1/2 hours, stirring three times to prevent sticking. All raved, thanks!

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MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Oct. 11, 2005

This was passable, but certainly not 5 star in my opinion. We added the neck from the turkey, hoping to get more turkey flavor into the stuffing, but it was still a little bland, and the texture was too mushy for my liking.

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SUSYTWO

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Reviewed: Oct. 10, 2005

This was a fantastic alternative to in-the-bird stuffing, and it tasted great! Five stars for saving space in my oven, but just four overall because I thought it needed a couple of adjustments: I omitted the eggs entirely. I just didn't think the stuffing needed it, and it tasted and looked perfectly good without. I started with about 2 cups of chicken broth, and added some drippings from my turkey as it cooked. Make sure you mix the stuffing thoroughly each time you do this. For those of you who want to also save time on Turkey Day, I took care of steps 1 and 2 the night before, and put the crock pot into the fridge overnight. Pulled it out and plugged it in mid-afternoon the next day, and it was perfect with our meal after 4 hours on low.

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