Reviewed: Nov. 27, 2009

I have been vegetarian for 6 years, and I have been using this for 3 years. I love it, I like it better than meat stuffing I've had. I use all the optional ingredients, but I put it in a cassarole dish, not a loaf.

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Kidlins

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Reviewed: Nov. 26, 2009

Yum! I make this vegan by using Imagine's Creamy Portobello Mushroom Soup (it's a brand- look in the natural food section of the grocery store). Comes out perfect every time.

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Alysia C.

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Reviewed: May 23, 2009

My whole family LOVED this recipe. It was very good. I did all of the add in except the rice. My sister and mom begged me for this recipe. I would highly recommed it. I always know when a recipe is good, there are no leftovers, and that was the case with this recipe.

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apannarale

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Reviewed: Dec. 30, 2008

I am vegetarian, and had Thanksgiving with a vegan-- I made this and it was a HIT....I added no poultry seasoning of course...however, I did add everything else minus the apple I forgot! The dish was a hit, but the only negative was too much mushroom! next time I would not use fresh mushrooms. Otherwise it was fabulous!! :)

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Fawn

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Reviewed: Dec. 27, 2008

This is a good recipe. I am not vegan, so I used some melted butter as well and sauteed onions. Overall, very good! For the person who used the cream of celery soup - check the can, it may contain chicken stock.

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kdc

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Reviewed: Nov. 30, 2008

I am sorry to be in the minority here, but I didn't care for this recipe. It tasted like bread soaked in mushroom soup - I know, what did I expect? I followed the recipe exactly and added optionals of fresh mushrooms, cranberries, and fresh celery.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 28, 2008

My daughter became a vegetarian two years ago and it's been difficult to find a "centerpiece" dish for her on Thanksgiving. This was perfect for her. Plus my meat-eating husband really enjoyed it as well!

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Neen

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Reviewed: Nov. 27, 2008

Great recipe! Soft, moist, great flavor. As good as Stove Top, but vegetarian.

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Mom's Kitchen

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Reviewed: Nov. 27, 2008

Very nice! Granddaughter is vegetarian and it is always difficult to prepare foods just for her. This one could easily become family favorite for all.

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Kar

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Reviewed: Nov. 27, 2008

Great recipe. I tweaked it a bit and used slightly more broth and slightly less mushroom soup to get a nice mushy interior with a nice exterior crust. The cranberries, apples and mushrooms were a great combo. I also used a bit less butter. A big hit at thanksgiving dinner for vegetarians and meat-eaters alike! Thx!

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Chef ESQ

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Nov. 26, 2008

I love this recipe and make it every holiday. I especially like the optional ingredients, it makes it even better!

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Anapuni Aloha

Home Town: La Crosse, Wisconsin, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 14, 2008

This is so good! I added sauted mushrooms celery and carrots and pistachios. it was great!

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slater

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Reviewed: Jan. 17, 2008

Definately altered this one a bit based on other reviews and what I had. Didn't use broth, poultry seasoning, rice, or dried cranberries. I did add carrots, celery, mushrooms, and onions that I sauted down, and lots of tasty spices. A mix of ezekiel and 12 grain bread really made it hearty and healthier. Better the next day. Yum yum!

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cstank

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 25, 2007

This recipe is great. I've looked everywhere for years to try to find a good vegetarian stuffing and this is it. I dont generally add all of the optional ingredients at the same time, but mixing it up everytime creates a new delious dish.

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Grasshopper42

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Reviewed: Dec. 25, 2007

Got mixed reviews for the stuffing (the negative ones were people who hated bread) - I used everything except the poultry seasoning and the wild rice. Also used half the vegetable broth and half the water. I really liked it, although next time I'll add a bit more vegetable broth! Put it in the oven for 1:20 for the whole outside layer to get crispy, mm!!

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tianguis

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Reviewed: Dec. 21, 2007

yummy but didn't need broth - recipe moist enough with just mushroom soup and added brazil nuts cos didn't have any other kind also added twice as many cranberries and a whole bunch of parsley and a bit of sage also a clove of garlic

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cowboyjunkie

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Reviewed: Nov. 18, 2007

I used a big loaf of crusty Italian bread, and did use all of the optional ingredients, but at about twice the recommended measurements. I also chopped up two stalks of celery and about a dozen baby carrots, and sauteed these in a tablespoon of butter, then added a few tablespoons of vegetable broth that I had left over, and a chicken-flavored bullion cube, and continued to cook the vegetables on low heat until tender, about 10 minutes. These extra veggies added color, texture, and taste to the stuffing. I also added generous dashes of dried thyme, marjoram, tarragon, and sage. A winner!

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