Reviewed: May 10, 2011

Wonderful! I used real eggs, not subsitute and used about 4 stalks of celery but followed the rest of the recipe to a T. This made some fantastic traditional stuffing (the best kind is the stuff from the bird). I really jammed it in there and still had lots leftover which I baked in a seperate pan as directed. Temp and time was spot on as well. Didn't quite use the gravy recipe. I was a little nervous making my first turkey for my family but it couldn't have been easier or turned out better. Thanks!

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6 users found this review helpful

Reviewer:

AnnasBananas

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 25, 2010

only one word to describe: Delicious!! The only change I made was to use all wheat bread, for the rest I stick to the recipe and I get compliments from familly members who normaly don't eat turkey because they are dry.

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1 user found this review helpful

Reviewer:

crazy french cook

Cooking Level: Expert

Reviewed: Nov. 17, 2010

Hi I make mine like this too. The only thing I do different is i pull the stuffing out of the bird and bake for 20 minutes to get it crunchy on top. everyone loves it that way

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19 users found this review helpful

Reviewer:

jan

Cooking Level: Expert

Reviewed: Apr. 10, 2009

This is the exact recipe I was looking for. I added extra sage (personal taste). I don't make my gravy this way though. I use turkey drippings and cornstarch. My 4 sons love this recipe. We never make a turkey without this stuffing.

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29 users found this review helpful