Reviewed: Oct. 30, 2009

This was my first attempt at homemade stuffing and it's a keeper!!

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Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

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Reviewed: Dec. 26, 2008

Lost a start for ugly appearance. Both my husband & his picky daughter went for seconds. I did throw in some chopped carrots for color. Will make again.

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Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 24, 2008

Yuck! Don't know what went wrong - I followed the recipe exactly. The spices were overwhelming and the wild rice tasted funny. I'm from Minnesota and love wild rice, so not sure why this was - can it go bad??? In any case, not a single one of my guests ate more than a bite.

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Daydra

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Dec. 1, 2008

Nice texture with the wild rice. I needed to cook the rice longer than was listed. I made homemade croutons, then decided to double it, so I made up the difference with plain ole dry bread chunks. I used a mixture of homemade broth (frozen from last year) and boullion. There was a tremendous amount of butter, and it was a bit oily, so next time I'll cut that in half.

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Heather

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Reviewed: Nov. 30, 2008

Raves all 'round. Was told this was the best stuffing all of my guests had ever had. Only change was to add some red bell pepper in with the green for color. Thank you so much for this recipe!!!

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Cooking Level: Expert

Home Town: Evanston, Wyoming, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 28, 2008

This was a huge hit at our Thanksgiving table. I doubled the recipe, but reduced the amount of bouillon overall. I used celery, onion, asparagus and mushrooms. I also omitted the turkey seasoning and found that the taste was just fine for me, but I don't like a lot of seasoning so that would be up to personal preference. I will say that my husband salts everything and he loved this dish so...I guess it was ok. I am not the best cook, but I do follow directions well and this turned out great! We will be eating this often with or without turkey.

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junoinco

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Reviewed: Sep. 24, 2008

Great flavor! If you are a fan of wild rice, you should definitely try it. This recipe worked perfectly for my 12.9 lb turkey. I omitted the green peppers (because I didn't have any) and next time I may add some more croutons and broth for a more "bready" texture.

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ShopCook

Cooking Level: Intermediate

Home Town: Basehor, Kansas, USA

Living In: Linwood, Kansas, USA

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Reviewed: Dec. 2, 2007

This didn't taste that great. It was a little bland.

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kkc11

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Reviewed: Nov. 29, 2007

I added 12 ounces of seasoned sausage, 3/4 cup dried cranberries, 1 onion, and 1 apple peeled and chopped and it was really well liked by everyone. You could add any or all of the above ingredients and it would improve the flavor.

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MOMTO8

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Reviewed: Nov. 22, 2007

This was hands down the best stuffing I have ever had. I love wild rice so maybe that is why. My only suggestion would be to cook the wild rice until it busts through the black skin. I cooked 25 minutes but it was a bit too chewy, but at the same time, sooo very tasty. I think the seasoned crutons is very mucgh a secret to incredible stuffing. I will use this recipe every time!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Aug. 9, 2007

Very tasty recipe! I actually used it as a side dish stuffing for a chicken breast recipe.

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amerzchic

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Reviewed: Jun. 28, 2007

My family loves this recipe. This is now the only stuffing my family wants during the holidays. Enjoy!

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Kari Reyes

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Reviewed: Apr. 9, 2007

Totally awesome! I used an onion instead of a bell pepper and my picky 8-year old son ate HALF of the dish!!! Very tasty--finally, a different side dish besides mac & cheese!

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shawnaperkins

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Reviewed: Dec. 2, 2006

I made this for Thanksgiving. My family LOVED it! It blended so well with the rest of the meal. I will make this again and not just for the holidays!

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Denise

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 30, 2006

My husband and I are not stuffing fans, but the search for good stuffing recipe has now ended. This is a wonderful recipe and we loved it. I had to make it again 2 days after thanksgiving because we still had most of our other leftovers and the family requested more. I did make little bit of changes by adding some cooked breakfast sausage and bacon and I also used mixed rice (wild, red, brown, and white) I couldn't find just plain wild rice. I did omit one bouillon cube so it is not too salty. Homemade croutons also makes it really good, but not necessary. You can just buy the croutons in the store. Wonderful recipe.

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CASSIEBEL

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Reviewed: Nov. 29, 2006

I made this when we had a bunch of people over and everyone loved it! All that we did different was add some waterchestnuts. Yummy!

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rychr

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Reviewed: Nov. 24, 2006

Great tasting stuffing. Mine came out to moist but I think that was my fault.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Nov. 24, 2006

This recipe has serious potential. I followed the recipe exactly and found it to be salty even though I used low sodium broth instead of boullion. This could be due to baking it in a dish and not in the bird (sorry, I know waaaayyyy too much about microbiology to put my stuffing into the bird). I think the saltiness was due to the croutons I used. Next time, I will use packaged dry bread cubes instead. Also, I think the addition of italian sausage would be great, as well as some red bell pepper for more color. I loved the nutty taste and texture of the wild rice with the soft bread of the croutons. Thanks for the great idea! I'll be playing with the recipe over the next few years to create a fabulous Thanksgiving side dish.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

I made this for a Thanksgiving lunch. This recipe got rave reviews from everyone.

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virginia

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Reviewed: Nov. 16, 2006

I've used this recipe twice now for stuffing game hens. The first time I used a mix of rice with dried croutons and the second time I used wild rice with home made croutons. Both were exceptional. I will continue to use this recipe to knock the socks off anyone that eats it.

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