Reviewer:

orthobri

Reviewed: Nov. 24, 2008

This is very close to the stuffing my mother made. It's great!

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Reviewer:

mrs_ein

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

Living In: Muskegon, Michigan, USA

Reviewed: Nov. 23, 2012

Made this stuffing with some modifications. Didn't use eggs because I worry about Salmonella and other such things. Just added more broth. Also didn't have cornbread, just added more bread. Tossed in a handful of chopped flat-leaf parsley. Also, added a bit of butter to the drippings and sauteed a pound of chopped white mushrooms to add. Rave reviews and not many leftovers. Next time, will try it with the cornbread. Thanks!!

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Reviewer:

PatsyK

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 2, 2012

Only got one jiffy box of corn bread which did not make six cups! I just topped it up with a little more white bread and it worked out GREAT! I had never made stuffing before and am not sure that I've ever had it with meat so I was somewhat apprehensive. It was AMAZING. Also I'd never heard of sage sausage before this but it was right next to the other breakfast sausages so all the ingredients were easy to find.

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